“Why hello there, little eggplant. You poor purple vegetable, always forgotten and looked over. Nobody knows what to do with you!”
This was the conversation I had in HEB the other day when I went to pick up a carrot. And right next door was this lonely looking bunch of eggplants that I just had to adopt, for later culinary purposes of course. The first time I cooked with eggplant was with my Mediterranean Pizza Pie and I must say it turned out wonderfully. So I brought home a little purple friend and made burgers out of him.
I’m a big burger fan. Or really just sandwich fan in general. So many tastes and textures to play around with! These originally began as a quinoa+eggplant variety but I burned the quinoa (yes, that actually can happen) and things weren’t going as planned so I improvised. However, if you so dare, feel free to substitute the quick cooking oats in this recipe for quinoa for a more classy twist.
Would you be shocked if I told you these burgers had FOUR ingredients? Yup, that’s right. All it takes is some grilled eggplant, hummus, oats, and Italian spices to get your daily dose of veggies and protein in one scrumptious sandwich. And to make matters even more delicious, why not throw some carrot fries on the side?
Overall, I really love this dish. The smokiness of the grilled eggplant was amplified even further by the hummus while the oats provided that wholesome texture I feel that black bean burgers can often lack. These are definitely a tasty treat, sure to leave you feeling full, satisfied, and pretty good about your creative vegetable cooking skills.
Now its your turn! Go out and adopt an eggplant near you!
Grilled Eggplant-Hummus Burgers
Yield: 4 servings
1 medium eggplant, sliced
4 tablespoons hummus
3/4 cup quick cooking oats
1 tablespoon Italian spices
Preheat the oven to 400 degrees F. Grill or saute eggplant slices until soft and set aside. Place grilled eggplant, hummus, oats, and spices in a food processor and grind until smooth. Shape into patties, place on a parchment-lined baking sheet, and bake about 20-30 minutes, turning halfway through. Serve on whole wheat buns with spinach and grainy mustard.
Yield: 4 servings
2-4 teaspoons olive oil
1 teaspoon sea salt
Preheat oven to 400 degrees. Chop carrots thinly into “fry” like shapes. Place carrots on parchment-lined baking sheet and toss with as much olive oil and sea salt as desired. Bake for 20-30 minutes and serve warm.