Finger Licking Spiced Tomato Pineapple Chutney Eggplant Chickpea Patties

Ingredients

• For the Chutney
• • 2 tablespoons any neutral oil (I used grapeseed oil)
• • 1/2 a large yellow onion, thinly sliced
• • 3 cloves garlic, minced
• • 2 teaspoons fresh ginger, finely shredded on a microplane
• • 1/2 fresh serrano chile, seeds and membranes removed, finely chopped
• • 4 large plum tomatoes, blanched, peeled, seeded and chopped in 1/2-inch chunks
• • 1 1/2 cups canned pineapple chunks or slices in 100% pineapple juice, chopped
• • 1/4 cups golden raisins
• • 1/4 cup apple cider vinegar
• • 1 tablespoon pomegranate molasses (optional)
• • 2 tablespoons light brown sugar
• • Pinch of allspice + a pinch of ground cardamom
• • 1/4 teaspoon of cinnamon
• • Salt and freshly ground pepper to taste
• • 2 tablespoons chopped fresh parsley or cilantro
• For the Eggplant-Chickpea patties (Makes 12 to 16 Patties depending on the size)
• • Flesh of 2 large or 3 medium eggplants (about 2 cups), roasted or broiled until very tender; then peeled and well drained in a colander under a press
• • 2 tablespoons pure olive oil
• • 1 medium yellow onion, diced
• • 3 garlic cloves, minced
• • Salt and freshly ground black pepper to taste
• • 1 1/2 teaspoons mild curry powder
• • 1/8 teaspoon cayenne pepper
• • 1 (15 oz) can organic chickpeas, drained, washed and drained again
• • 1 small jar (4oz) sliced Pimiento peppers, drained
• • 2 medium plum tomatoes, blanched, peeled, seeded and roughly chopped
• • 2 tablespoons tahini paste
• • 3 large eggs, lightly beaten
• • 1 cup fresh or Panko bread crumbs + 2/3 cups almond flour or finely ground almonds
• • 1/2 cup chopped fresh parsley and mint

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