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
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. It’s 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.
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. It’s 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.
Nutritional Info 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
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