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By Katrina Woodman

Packed with feta, juicy eggplant and fragrant basil, these veggie rissoles are a taste sensation.

+ Ingredients

1 (550g) large eggplant
2 cups fresh breadcrumbs
1/4 cup plain flour
100g fetta, crumbled
1 green onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh flat-leaf parsley leaves
Alfa One rice bran oil, for shallow frying

Greek salad, to serve (see note)

+ Method

Step 1: Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place eggplant on prepared tray. Roast for 45 minutes or until eggplant is soft. Cool.

Step 2: Halve eggplant lengthways. Squeeze out excess liquid. Using a metal spoon, scoop out flesh onto a chopping board. Finely chop. Transfer to a bowl. Add breadcrumbs, flour, fetta, onion, basil and parsley. Season with pepper. Stir to combine. Shape mixture into 8 patties.

Step 3: Heat oil in a frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper. Serve patties with Greek salad.

Serves 4 To make Greek salad, combine 1 baby cos lettuce, 2 vine-ripened tomatoes, chopped, 1 red capsicum, chopped, 1 Lebanese cucumber, chopped, 1 small red onion, cut into thin wedges, and 1/4 cup kalamata olives in a bowl. Combine 1 tablespoon red wine vinegar and 2 tablespoons extra virgin olive oil. Drizzle over salad.

Photography by Chris L Jones

Recipe thanks to