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Prep
Difficulty
Medium
Time
Estimate
45 mins
Salt the eggplant first and drain for at least 10 minutes. Meanwhile, cook the corn for the salad and the sauce. Wash the purslane or other greens. While the eggplant patties are searing, puree the corn sauce and finish the salad.
Eggplant, parmesan, garlic & herbs come together for a faux meat experience that is mostly veggie. Form these large into patties to put on a bun or make them small and use them as you would meatballs. Almond meal was added for extra protein & texture, but if you can’t do the nuts substitute more breadcrumbs. Gluten-free crumbs could work for this or substitute half almond meal & flax meal, instead.
Delicious sweet corn when abundant, can go for just pennies an ear. So even when I am not serving a crowd I always buy and cook up more than we can eat at dinner. Cutting the kernels off of a few ears and blending with a generous douse of olive oil or broth and a splash of vinegar makes for an easy vegan dip for veggies or a cooling dollop on spicy Mexican cuisine. Add herbs, spices or more to make this dip your own.
Purslane is a hearty green often popping up in gardens as a weed. It is gaining popularity at sustainable farms and making more common appearances at Farmers Markets. The beauty of this green, other than its slightly succulent grassy flavor is that it stands up nicely against dressings. Therefore making this an awesome salad to dress up ahead and take on the go for lunch or to prepare hours in advance for a dinner party. This salad has cheese in it for a protein boost, but make it vegan with your favorite nuts instead.
