Pumpkin Eggplant Patties

Savory and unique vegetarian patties!  Eggplant and pumpkin make unexpectedly delicious partners in these tasty fritters. Delicious wrapped up in a warm flatbread, top with fresh tomatoes, lettuce and your favorite dressing like lemon-tahini, or mayonnaise. This recipe uses canned pumpkin, but you can easily substitute cooked fresh pumpkin or winter squash.

Co-op Sales Spring Hill Farm Organic Local Eggplant
  • 3 celery stalks
  • 1 can pureed pumpkin
  • 1 cup tightly packed, peeled, shredded raw eggplant
  • ¼ cup diced red onion
  • ½ cup chopped sweet pepper
  • 2 eggs beaten
  • 1 Tbsp chopped fresh sage
  • 1 ½ tsp salt
  • 1 ½ cup flour, divided
  • 1 tsp garlic salt
  • 1 tsp oregano
  • 4 Tbsp olive oil


Combine ¾ cup flour, garlic salt and oregano to make seasoned flour, set aside. In another bowl, combine pumpkin, eggplant, onion, peppers, egg, sage, salt, and remaining flour. Grease cookie sheet and dust with seasoned flour. Place scoops of dough onto sheet and flatten to form patties. Sprinkle seasoned flour over top. Bake 20 minutes at 350°. Flip patties and bake 10 more minutes. Heat 2 Tbsp oil in a skillet, brown patties. Turn patties over, adding 2 Tbsp more oil and brown on second side. Top with cheese. Serve in a pita with lettuce & tomatoes.