When we were in Florida on vacation, (don’t give me that look) the ladies of the group decided to part with the surfing men for an afternoon and have a nice lunch together. Of course it was picturesque, outdoors, next to water and next to sand. We’d found our place.
Scanning the menu, I decided to take a break from fish and go for a simple veggie burger. Simple it was not. It featured roasted eggplant, which I actually haven’t found very often in veggie burgers.
I seriously fell into the inner coastal waters it was that good. Okay so I didn’t fall into the water, but that would have been awesome. Actually, it wouldn’t have.
ANYWAY, delicious burger. Perfect ladies lunch. Happy soul.
*make these soon*
Roasted Eggplant Burgers:
What it took for 4 burgers:
* 1 medium eggplant
* 1/2 cup rolled oats, toasted
* 1/2 cup walnuts, toasted
* 1 cup fresh corn
* 2 garlic cloves, minced
* 1 egg
* 1/2 cup fresh parsley, roughly chopped
* salt and pepper
* 1 cup panko or whole wheat breadcrumbs
* 2 Tbs. extra virgin olive oil
* 4 whole wheat buns
To make the patties, start with the eggplant. Slice them into 1/2-inch slices and sprinkle a generous amount of salt over each slice. Let sit for about 30 minutes. This will draw out the moisture of the eggplant, making for less soggy burgers.
In a small skillet, saute the corn with the garlic in a Tbs. of extra virgin olive oil for about 5 minutes.
Preheat oven to 375. Roast the eggplant for about 30 minutes, until they start to brown. Remove from heat and cut into chunks. Let cool a little, then toss them into a food processor. Add the oats, walnuts, corn, egg and parsley. Season with a smidge of salt and pepper, then pulse a few times to incorporate everything.
Pour the breadcrumbs in a shallow dish. With your hands, create little patties with the eggplant mixture, then pat them into the breadcrumbs.
Heat the oil in a medium skillet, and cook each patty until nice and browned, about 7 minutes total.
Serve with your favorite fixins and enjoy the summer evening!