These Eggplant Patties are an extra special guest contribution to TheCulinaryGym.com. Not only is this one of the simplest recipes here, but it's also the eldest.
Although there's not a single herb or spice added, this recipe is remarkably flavorful.
My first time enjoying these Eggplant Patties was at the Thrive 'N' Shine dinner party in Youngstown, OH at the home of Mark and Wanda Huberman.
It was a couple days after they lead the inspiring plant-based National Health Association conference, and just a day before the 4th of July, so our theme was All-American with delicious veggie burgers as our main course.
The National Health Association (NHA), previously known as the Natural Hygiene Association has been promoting a pure whole food, plant-based diet without sugar, oil and salt (SOS-free), and a very holistic approach to health since 1948.
Thanks to his parents, Max and Ruth Huberman, Mark grew up in this movement and eating a plant-based diet, which was utterly obscure to the rest of the country outside of the NHA. Now, as the President of the NHA, Mark is working harder than ever to promote a healthy plant-based, SOS-free diet and lifestyle.
Mark is also a fabulous plant-based cook, as was Ruth. Mark graciously contributed his mother's famous Eggplant Patties for our plant-based dinner party. As he prepared the recipe, he was kind enough to teach Dr. Anthony Lim—from TrueNorth, Dr. McDougall's, and Kaiser—along with myself, how to make this family recipe.
Whether they enjoyed them as a burger patty with our Sweet Potato Buns over a bed of greens, or just by themselves, the pure flavor presented here is incredible. Dr. Lim, myself and all of our guests enjoyed these patties even more than you could imagine! I hope you enjoy them just as much!
By Ruth Huberman, Permission Given by Mark Huberman, Transcribed by Chef Katie Mae
Makes 8–10 patties | Ready in 50 minutes, without chill time | Stores 5 days in fridge
If you prefer for whatever reason, steps 1 and 2 can be reversed. You can roughly chop the vegetables, steam the roughly chopped veggies, and then add it all to a food processor to where you’ll pulse them into a semi-chunky consistency, stopping before it’s a puree.