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Eggplant & Artichoke Heart Galettes

 
One serving costs about $4.32 One serving costs about $4.32

$4.32 per serving

13 people like this recipe

13 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:80%

Spoonacular Score: 80%

 

Need a gluten free and vegetarian main course? Eggplant & Artichoke Heart Galettes could be a great recipe to try. This recipe makes 2 servings with 634 calories, 22g of protein, and 32g of fat each. For $3.95 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. If you have artichoke hearts, eggs, goat cheese, and a few other ingredients on hand, you can make it. This recipe is liked by 13 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Try Jerusalem Artichoke and Artichoke Heart Linguine, Artichoke Heart Dip, and Artichoke Heart Chicken for similar recipes.

Ingredients

Servings:
1 can
1 can canned plain artichoke hearts
canned plain artichoke hearts
10 Tbsps
10 Tbsps brown rice flour
brown rice flour
1 tsp
1 tsp chili flakes
chili flakes
1 medium
1 medium eggplant
eggplant
3
3  eggs
eggs
3 tsps
3 tsps fresh rosemary
fresh rosemary
2
2  garlic cloves
garlic cloves
0.25 cup
0.25 cup fresh goat cheese
fresh goat cheese
some
some bell pepper
bell pepper
1 Tbsp
1 Tbsp sea salt
sea salt
1 can canned plain artichoke hearts
1 can
canned plain artichoke hearts
10 Tbsps brown rice flour
10 Tbsps
brown rice flour
1 tsp chili flakes
1 tsp
chili flakes
1 medium eggplant
1 medium
eggplant
3  eggs
3
eggs
3 tsps fresh rosemary
3 tsps
fresh rosemary
2  garlic cloves
2
garlic cloves
0.25 cup fresh goat cheese
0.25 cup
fresh goat cheese
some bell pepper
some
bell pepper
1 Tbsp sea salt
1 Tbsp
sea salt

Equipment

mixing bowl
mixing bowl
frying pan
frying pan
mixing bowl
mixing bowl
frying pan
frying pan


Instructions

  1. Peel and thinly slice the eggplant. Place in a drainer or bowl and toss with sea salt. Let it sit for one hour for the bitter juices to be drawn out. Rinse under running water to remove the salt and squeeze tightly with your hands to remove excess water. Place in a mixing bowl.
  2. In a medium bowl, beat eggs with flour to make a thick paste. If paste is thin, add extra flour. Mix well till the mixture is smooth. Stir in eggplant & artichoke hearts and mix till they are well coated.
  3. Add rosemary, chili flakes, garlic and season to taste with sea salt and pepper (be careful not to add too much salt) . Add goat cheese and mix carefully so not to cream it - you want them to be chunky.
  4. Heat a large oiled pan. When hot, pour about 2 spoonfuls of mixture into the pan and they should form into galettes or "cakes". Cook until both sides are golden brown.
  5. Makes 6 galettes/cakes. Serving size is 3 cakes per person.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.96
Ingredient
1 can canned plain artichoke hearts
10 tablespoons brown rice flour
1 teaspoon chili flakes
1 medium eggplant
3 eggs
3 teaspoons fresh rosemary
2 garlic cloves
¼ cups fresh goat cheese
some bell pepper
1 tablespoon sea salt
Price
$4.24
$0.43
$0.10
$1.52
$0.72
$0.04
$0.13
$1.91
$0.75
$0.08
$9.91

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Disclaimer

Nutritional Information

Quickview
656k Calories
22g Protein
32g Total Fat
68g Carbs
27% Health Score
Limit These
Calories
656k
33%

Fat
32g
50%

  Saturated Fat
8g
54%

Carbohydrates
68g
23%

  Sugar
14g
16%

Cholesterol
258mg
86%

Sodium
4467mg
194%

Get Enough Of These
Protein
22g
45%

Vitamin C
142mg
173%

Manganese
2mg
137%

Vitamin A
5315IU
106%

Fiber
15g
61%

Vitamin B6
1mg
51%

Phosphorus
453mg
45%

Vitamin B2
0.61mg
36%

Selenium
22µg
32%

Folate
127µg
32%

Copper
0.59mg
30%

Vitamin B5
2mg
29%

Iron
5mg
29%

Vitamin B3
5mg
28%

Magnesium
111mg
28%

Potassium
957mg
27%

Vitamin B1
0.41mg
27%

Vitamin E
3mg
24%

Zinc
2mg
20%

Calcium
158mg
16%

Vitamin K
13µg
13%

Vitamin B12
0.64µg
11%

Vitamin D
1µg
10%

covered percent of daily need

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