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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 198.8
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 741.3 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 7.3 g
  • Protein: 9.2 g

View full nutritional breakdown of Baked Eggplant Burgers calories by ingredient
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Baked Eggplant Burgers

Submitted by: SHAYNADOI

Introduction

From The Tolerant Vegan

http://thetolerantvegan.com/2011/0
8/baked-eggplant-burgers
From The Tolerant Vegan

http://thetolerantvegan.com/2011/0
8/baked-eggplant-burgers

Number of Servings: 10

Ingredients

    *Extra Virgin Olive Oil, 1.333 tbsp
    Onions, raw, 1 large
    Beans, great northern, 3.5 cup
    *Peppers, sweet, red, fresh, .5 cup, chopped
    Eggplant, fresh, 2 cup, cubes
    Parsley, .5 cup
    *Pine Nuts, 2 tbsp
    Garlic, 3 cloves
    Salt, 2 tsp
    *Cumin seed, 1 tbsp
    Hummus, 1 cup
    *365 Brand Panko Bread Crumbs, 2 cup

Directions

Taken from website:

I recommend either tahini sauce or hummus as the topping for this burger. I ate both versions and they were equally awesome. Here is the recipe for the tahini sauce in case you decide to go that route. Itís the same sauce I used on the Baked Broccoli Burger.

Tahini Sauce ingredients:
1/3 cup sesame tahini
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon sea salt

To make the burgers, preheat your oven to 450 degrees Fahrenheit.

Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.

Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.

While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat for 15-20 minutes, stirring often, until the onions soften.

Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.

Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl.

Add the hummus and stir.

Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.

Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.

Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray. Place the patties on the foil

and bake for 45 minutes, turning them over halfway through.

While the burgers are baking, make the tahini sauce by tossing all of the ingredients into a food processor and blending until fully combined.

Remove the burgers from the oven and eat!

Serving Size: Makes 10 3-4 inch patties

Number of Servings: 10

Recipe submitted by SparkPeople user SHAYNADOI.






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