Pork and aubergine patties

This is something I made up as I was going along the other day so I have no idea how much of what went in. I had the patties in my lunches.

An aubergine, the big purple sort, shredded into a fine julienne on the mandoline …

… then salted and left to drain for half an hour or so …

… and then squeezed hard to remove all superfluous moisture:

Mixed with an egg …

… a chopped onion …

… lots of parsley …

… some cooked bulghur wheat …

… a bit of pork mince, smoked paprika, and salt …

Formed into patties and fried …

… on both sides to brown, then the heat was turned down and the lid put on and they were left to thoroughly cook through.

The aubergine takes a bit of cooking, so they need to cook for half an hour or so covered.