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–+ servings
Total Time :1 hour 20 minutes
Servings: 6

INGREDIENTS
 

  • 3 medium eggplants, cut into 1-inch/2.5 cm cubes
  • 4 tablespoons olive oil, plus more for drizzling
  • Pinch of salt
  • 1 garlic clove, minced
  • 1 ½ cups almond flour
  • 1 cup Parmesan cheese, finely grated
  • 1 cup parsley, finely chopped
  • 2 large eggs
  • ½ teaspoon fine sea salt

Sauce:

  • 2 ¾ cups/700 grams tomato purée
  • ¼ cup olive oil
  • 1 cup water
  • 1 cup fresh basil leaves, finely chopped
  • 3 garlic cloves, finely chopped
  • ¾ teaspoon fine sea salt
  • Pinch of ground black pepper

To serve:

  • 1 cup fresh basil, chopped
  • 1 cup Parmesan cheese, finely grated
  • Olive oil, for drizzling

INSTRUCTIONS

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the cubed eggplant in a single layer and toss with 4 tablespoons/60 milliliters olive oil and a pinch of salt. Roast for 25 to 30 minutes, stirring once halfway, until the eggplant is tender and lightly caramelized. Allow to cool for 5 to 10 minutes.
  • Transfer the roasted eggplant to a food processor and pulse a few times until chopped but not fully puréed—you want some texture. Add the garlic, almond flour, Parmesan, parsley, eggs, and salt. Pulse just until combined. The mixture should be soft but hold its shape when pressed.
  • Scrape the mixture into a bowl, cover, and refrigerate for 30 minutes to firm up.
  • Line a second baking sheet with parchment. Using damp hands or a small ice cream scoop, form the mixture into golf ball-sized patties (about 1 ½ inches/4 cm wide). Place them on the prepared sheet, leaving a little space between each. Drizzle the tops lightly with olive oil.
  • Bake the patties at 400°F (200°C) for 30 minutes, flipping gently halfway through, until golden brown on both sides and set in the center.
  • Meanwhile, make the sauce. In a medium saucepan, combine the tomato passata, olive oil, water, basil, garlic, salt, and black pepper. Bring to a gentle simmer over medium heat. Reduce heat to low and cook uncovered for 30 minutes, stirring occasionally, until slightly thickened and fragrant.
  • Once the patties are done, gently add them to the sauce. Let them simmer for 5 to 10 minutes so they can soak up the flavor, spooning sauce over them to coat.
  • To serve, divide the patties and sauce among plates or serve family-style. Sprinkle with the remaining basil and Parmesan, and drizzle with a little more olive oil if desired.