This unusual recipe was created by Mark’s mother, Ruth Huberman. It’s long been a family favorite in the Huberman household, and now it can become one in yours!

Makes 16–18.

Ingredients:

2 large eggplants, peeled and cubed

8 ounces mushrooms, sliced

3 sticks of celery, cut in pieces

1 large yellow or white onion, peeled and cut into pieces

½ cup of cashews

½ cup of almonds

1.             Steam the eggplants, mushrooms, celery, and onion until just soft.

2.             Chop steamed vegetables into tiny pieces to make a wet mixture that is neither too smooth nor too chunky. Place the mixture into a bowl.

3.             Using a food processor, finely grind the cashews and almonds into a coarse powder. Add the ground nuts to the vegetable mixture and stir to combine.

4.             Place the mix in a glass bowl and leave overnight in the refrigerator. This will firm up the texture for making the patties.

5.             The next day, preheat the oven to 350°F. Form the mixture into patties, each using about ¼ cup of the mixture. Each patty should be about ⅜” thick and 3–4” around.

6.             Bake on parchment paper (do not use a silicone mat) for 35–40 minutes or until browned and firm enough to turn over without breaking. Flip and bake on the other side for 15–20 minutes.

7.             Serve as desired—with a salad, a grain, or alongside your other favorite dishes