Eggplant veggie burger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup Beans, red kidney (1 15.1 oz can)1 eggplant, unpeeled (yield from 1 Eggplant, fresh .50 serving onion -1 medium (15g) .50 cup Oats, Quaker (1 cup dry oats grounded or oat flour) 1 clove Garlic 4 tbsp Basil .25 tsp Salt .25 tsp Black pepper1 tsp Cumin 2 Tbsp chopped Pecans 2 tbsp Extra Virgin Olive Oil 1 serving Olive Oil Pam (0.5g = 0.6sec spray)
Preheat the oven to 450º and line a baking sheet with parchment.
Slice ends off of the eggplant and cut it into 1/3″ rounds. Arrange on the baking sheet and spray or brush lightly with olive oil. Sprinkle with salt and pepper
Bake 15 minutes, flipping halfway. Remove from oven and allow to cool. After the eggplant cools, roughly chop it so it will fit in your food processor. Save the baking sheet and parchment for later.
In a medium skillet, heat 1 tablespoon of olive oil to medium. Add onion and sauté 5 minutes, until tender and golden brown. Add garlic and sauté 3 more minutes.
Empty onions and garlic into a food processor. Add eggplant, kidney beans, grounded oats or oat flour, basil, pecans, 1 tablespoons of olive oil, cumin, and salt. Pulse until the mixture is mostly smooth. Some small chunks of eggplant should still remain, but the mixture should be thick and moldable.
Empty into a large bowl and use your hands to scoop out and form burgers. This recipe makes 4 large burgers or 6-8 slider sized patties.
Arrange the burgers on the baking sheet and place into the oven. Bake 30-35 minutes, flipping halfway. They should be golden brown on both sides.
Put on bun or wrap and add your favorite condiments
If adding mushrooms saute first with onions and garlic*
Serving Size: Makes 4 burgers or 6-8 sliders
Number of Servings: 4
Recipe submitted by SparkPeople user MABENT3218.
Slice ends off of the eggplant and cut it into 1/3″ rounds. Arrange on the baking sheet and spray or brush lightly with olive oil. Sprinkle with salt and pepper
Bake 15 minutes, flipping halfway. Remove from oven and allow to cool. After the eggplant cools, roughly chop it so it will fit in your food processor. Save the baking sheet and parchment for later.
In a medium skillet, heat 1 tablespoon of olive oil to medium. Add onion and sauté 5 minutes, until tender and golden brown. Add garlic and sauté 3 more minutes.
Empty onions and garlic into a food processor. Add eggplant, kidney beans, grounded oats or oat flour, basil, pecans, 1 tablespoons of olive oil, cumin, and salt. Pulse until the mixture is mostly smooth. Some small chunks of eggplant should still remain, but the mixture should be thick and moldable.
Empty into a large bowl and use your hands to scoop out and form burgers. This recipe makes 4 large burgers or 6-8 slider sized patties.
Arrange the burgers on the baking sheet and place into the oven. Bake 30-35 minutes, flipping halfway. They should be golden brown on both sides.
Put on bun or wrap and add your favorite condiments
If adding mushrooms saute first with onions and garlic*
Serving Size: Makes 4 burgers or 6-8 sliders
Number of Servings: 4
Recipe submitted by SparkPeople user MABENT3218.
Nutritional Info Amount Per Serving
- Calories: 266.2
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 586.6 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 12.6 g
- Protein: 9.7 g
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