Eggplant Burgers

By devogirl

I've made a big point of doubling most of my recipes and freezing half so that our family has food to eat on the day and also something to look forward to down the road. That's a real plus when I'm craving apples or pears in summer, or peaches or tomatoes in winter. And it means on cold nights when I'm dreaming of these Eggplant Burgers, they're only 10 minutes -- not 8 months -- away! These burgers have a firm texture, are moist inside and have a crisp outer crust. And since they're shaped into patties, they're perfect to put on a bun with some melted cheese and place in your little one's hand to munch on, for a snack, lunch or dinner. When time isn't on your side, but you still want something healthy and easy to prepare for dinner, you'll be happy to have these on hand -- no matter what time of year!

Nutrition Information
Servings per Recipe Makes 8 Burgers

Amount per Serving:
Total Calories 110
Total Fat 4g
Cholesterol < 5mg
Sodium 320mg
Total Carbohydrates 15g
Dietary Fiber 4g
Sugars 3g
Protein 5g

Ingredients

• 1 tablespoon olive oil, plus more for sautéing
• 1 medium eggplant, cubed
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup parsley, chopped
• 1 large egg
• 1/3 cup parmesan cheese, grated
• 1 cup breadcrumbs (i used whole wheat)
• Accompaniments: Whole Wheat Bagel, Buns,Cheese, Tomato, Lettuce, Ketchup, Pickles

Details

Preparation time 10mins
Cooking time 18mins
Adapted from weelicious.com

Preparation

Step 1

1. Heat the olive oil in a large sauté pan over medium heat and cook the eggplant cubes for 3 minutes.

2. Add the garlic and salt and continue to sauté for another 2 minutes.

3. Add 1 tbsp of water, cover and cook for an additional 3 minutes or until eggplant is fork tender. Allow to cool.

4. Place the eggplant and remaining ingredients in a food processor and puree until smooth.

5. Use about 2 tbsps of the eggplant mixture for mini burgers, 1/4 cup for bigger burgers and form into patties.

6. Heat about 1-2 tsps of oil in a large sauté pan and cook the eggplant patties for 2 minutes on each side or until golden brown.

7. Serve.

* To freeze place the cooked patties on a baking sheet, freeze for 1 hour and place in a Ziploc bag, label and freeze up to 3-4 months. When ready to serve, place patties on a baking sheet in a 300 degree oven for 10 minutes until warm.