Tastier Eggplant Burgers
from Peas and Thank You
Enjoyed these with kale chips! See link below for a recipe.
Note: I would add an egg to the recipe. The burgers fell apart a bit when we formed them into patties. An egg would make a good binder. If you add egg, I would also increase the breadcrumbs to 2/3 cup.
Makes 4 burgers
1 large eggplant, or 2 medium, peeled and cut into 1-in. cubes (approx. 2 1/2 c.)
2 T. reduced sodium soy sauce
1 T. tahini or peanut butter
2 T. Worcestershire sauce
1 T. Dijon mustard
1 t. minced garlic
1 T. fresh basil, minced
1/2 c. shredded cheddar cheese
1/2 c. breadcrumbs
your choice of sandwich buns, condiments and toppings
Place a large skillet over medium low heat and lightly mist with oil or cooking spray. Add eggplant and sauté until it is starting to grey and is very soft in texture.
Meanwhile, in a large bowl, combine soy sauce, tamari or aminos, tahini or peanut butter, Worcestershire sauce, mustard, garlic, basil, cheese and flour or breadcrumbs.
Add eggplant and combine mixture well, slightly smashing eggplant in with the back of your mixing spoon.
Refrigerate mixture for thirty minutes, then form into four equal patties.
Recoat skillet with oil or spray and place over medium high heat. Fry patties until browned, about five minutes on each side.
Serve on toasted sandwich buns with condiments and toppings of your choice.