Eggplant & Lentil Fritters

“The ingenious child of a burger
The faithful companion for a game,
When I first met a slider
I wondered what’s in it’s name.
The meat, the hype, the versions
A creation that’s no creation at all,
The miniature of a loved favorite
Whose ratings are rising up the wall.
So I set out to make my version
A main as well as a side,
One where the buns would be jealous
Of what hides inside.
And while I rolled and prepped
They somehow vanished before my eyes,
I never did put those sliders together
Ah, I will just let this one ‘slide'.”
1 medium eggplant
1 cup green lentils, boiled (with liquid removed)
½ cup red pepper, finely chopped
½ onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon cumin powder
1 tablespoon coriander powder
½ teaspoon curry powder
4 tablespoons rolled oats
2 tablespoons olive oil
Salt & chili to taste

Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool.
Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so prefer not to. Remove from heat and cool completely.
Once cooled, mix in the rolled oats and form 6-8 circles with your hands- approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides. Use as patties for a healthy veg sliders, or as an appetizer on their own!