EGGPLANT BURGERS
This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.
Provided by Irv Thomas
Categories Fruits and Vegetables Vegetables Eggplant
Time 14m
Yield 6
Number Of Ingredients 11
Steps:
- Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
- Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
- Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 52.8 g, Cholesterol 27.9 mg, Fat 18.8 g, Fiber 4.9 g, Protein 13.8 g, SaturatedFat 7.1 g, Sodium 1720.3 mg, Sugar 24.7 g
BAKED EGGPLANT BURGERS
Make and share this Baked Eggplant Burgers recipe from Food.com.
Provided by jkmelissa
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- 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.
- Place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat, stirring often, until the onion softens.
- Remove eggplant from the oven, turn the oven down to 400 degrees.
- Stir together the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt, hummus and cumin in a large bowl.
- Blend the mixture in a food processor - 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.
- Bake for 45 minutes, turning them over halfway through.
- Remove the burgers from the oven, top with hummus or tahini sauce, and enjoy!
Nutrition Facts : Calories 297.4, Fat 8.9, SaturatedFat 1.4, Sodium 1194.2, Carbohydrate 43.4, Fiber 9.9, Sugar 5.5, Protein 12.3
EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
CHARRED-EGGPLANT AND BEEF BURGERS
Part lean beef, part eggplant, this low-calorie burger offers the best of all worlds. Shaving extra-sharp cheddar cheese on top makes a small amount go a long way. For the best texture, cook the burgers to medium.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 3h
Yield Makes 4
Number Of Ingredients 12
Steps:
- Heat grill to high. Char eggplant, turning often, until cooked through and soft, about 30 minutes. Let cool slightly.
- Cut eggplant in half, and scrape flesh into a fine sieve set over a bowl; discard skin. Let stand for 2 hours to drain. Coarsely chop eggplant.
- Stir 1/2 cup eggplant into beef; reserve remainder for another use. Divide mixture into 4 equal pieces. Shape each into a 3 1/2-inch patty (about 3/4 inch thick).
- Reheat grill to high. Grill buns, cut sides down. Brush both sides of burgers with oil, and season with salt. Grill until charred, about 4 minutes per side for medium (3 minutes per side if using a grill pan).
- Meanwhile, mix together ketchup, pickles, yogurt, and mustard. Spread some sauce onto each bun half. Top bottom buns with lettuce, tomato, then burgers. Shave cheese onto burgers using a Microplane zester. Sandwich with remaining bun halves.
GRILLED EGGPLANT BURGERS
I got this from a care2.com email. They said it was inspired by Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I had to post it so I wouldn't loose it. It was so good!
Provided by Colleen321
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all seasoning oil ingredients in a small bowl.
- Brush eggplant slices with seasoning oil and place over medium-high heat on grill. Close lid and cook until tender, turning and brushing with remaining seasoning oil, about 5 to 10 minutes. Remove from grill. (You may also cook eggplant under the broiler, or saute them in a pan until tender, about 4 or 5 minutes per side.).
- Place a slice of cheese on 1 eggplant slice, then top with another eggplant slice. Top this with 2 tomato slices or a piece of roasted red pepper, then put 2 to 4 basil leaves on top of that. Top with third eggplant slice, then another slice of cheese. Top with a fourth eggplant slice. Finish with a grind of pepper.
- Repeat process to make 4 stacks. Place stacks on grill, close lid, and cook for about 2 minutes, turning once.
- Serve immediately, or make into sandwiches on crusty rolls or bread. These sandwiches may be served warm or wrapped tightly and chilled several hours or overnight.
- (I had mine open faced on ciabatta bread).
Nutrition Facts : Calories 300.4, Fat 22.1, SaturatedFat 10.6, Cholesterol 38.6, Sodium 496.6, Carbohydrate 11.5, Fiber 5.4, Sugar 5.2, Protein 16.3
EGGPLANT & HUMMUS BURGER RECIPE BY TASTY
Here's what you need: chickpeas, garlic, olive oil, lemon, tahini sauce, ground cumin, salt, eggplant, olive oil, paprika, garlic powder, red pepper flakes, salt, pepper, hamburger buns, lettuce, red onion
Provided by Merle O'Neal
Categories Dinner
Yield 2 burgers
Number Of Ingredients 17
Steps:
- Combine chickpeas, garlic, lemon juice, tahini, cumin, and salt in a blender and blend until smooth.
- Slice eggplants into four 1-inch (2 ½ cm) slices. Sprinkle eggplant slices with salt and let sit for 20-30 minutes, then pat dry.
- In a small bowl, stir together oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
- Brush each side of the eggplant slices with the oil and spice mixture.
- Heat a pan or grill on medium-high heat and cook each eggplant slice for 3-4 minutes per side.
- Build your burger with the hummus sandwiched between two eggplant slices.
- Enjoy!
Nutrition Facts : Calories 1217 calories, Carbohydrate 130 grams, Fat 67 grams, Fiber 28 grams, Protein 31 grams, Sugar 26 grams
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EGGPLANT BURGER RECIPE - VEGAN | GOURMANDELLE
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Servings 4Total Time 1 hrCategory Main DishesCalories 965 per serving
- Cut the eggplant in half, place it on an oven tray and brush it with olive oil. Sprinkle some salt and pepper on top and roast it in the oven for 20 minutes.
- When it's ready, scoop out the insides and put them into a food processor or a bowl. If you don't have a food processor or a blender, you can simply mash everything by hand. Add the rest of the ingredients for the eggplant burger patties and process/mash together.
- If you want the burger patties to be easier to shape, leave the composition to rest in the fridge for at least half an hour.
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- In a small bowl, combine garlic powder, pepper and salt. In another small bowl, combine half of the garlic powder mixture, tomatoes, 1 tablespoon oil, oregano, thyme and vinegar. Set aside.
- Brush eggplant slices with the remaining 1 tablespoon oil and sprinkle with the remaining garlic powder mixture.
- For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until tender and golden brown, turning once halfway through grilling and topping with the cheese slices for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant slices on grill rack over heat. Cover and grill as above, topping with cheese as directed.)
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