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easy eggplant recipe

Fire Roasted Eggplant Burgers

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Prep Time 20 minutes
Cook Time 45 minutes

Ingredients
  

  • 2 teaspoons olive oil plus more to brush on eggplant before roasting
  • 1 red onion diced
  • 1 14 ounce can cannellini beans
  • 1/4 cup green bell pepper diced
  • 1/2 eggplant about 1 cup
  • 1/4 cup fresh parsley chopped
  • 1 clove of garlic crushed
  • 1 teaspoon sea salt or celery salt
  • 1 heaping teaspoon ground cumin
  • 1/2 cup Sabra Caramelized Onion & Smoked Paprika hummus or your favorite hummus
  • 2 teaspoons adobo sauce from canned chipotle peppers in adobo sauce, optional
  • 1 cup panko breadcrumbs not seasoned

For Topping

  • Tomato sliced
  • Spinach or lettuce
  • Tahini sauce

Instructions
 

  • Preheat oven to 450 and line baking sheet with foil.
  • Cut eggplant into it into 1/4″ slices and brush each side with olive oil.
  • Place on baking sheet and roast for 10 minutes on one side. Flip and then roast for another 5 minutes.
  • When the eggplants are getting nice and roasty, heat 2 teaspoons of olive oil in a skillet. Add the diced red onion and cook over medium heat, stirring often for 5 minutes or until the onion softens.
  • Once the eggplant is done remove from the oven and turn down oven to 400.
  • Place the eggplant, onion, beans, bell pepper, parsley, garlic, sea salt and cumin into a large bowl.
  • Add hummus and adobo sauce and stir.
  • Place mixture into a food processor or blender and pulse ingredients together until just about smooth.
  • Pour mixture back into a bowl and stir in the panko crumbs. Form into four patties.
  • Line a baking sheet with another sheet of aluminum foil (or reuse the same one if not too dirty) spray with olive oil or nonstick cooking spray. Place the patties on the foil and bake for 45 minutes, turning them over halfway through.
  • Remove the burgers from the oven and top with tahini, tomato and spinach or your favourite toppings!

Notes

Adapted from The Tolerant Vegan