Eggplant Burger

Eggplant Burger

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We're your online guide to making conscious choices that help people, animals and the planet. I simply can’t get enough of them. I eat a veggie burger in one form or another at least three times per week. If it’s in the shape of a patty and it’s wedged between two buns, pass it my way because it’s going in my belly. Because you and I are friends, I want to share something special with you. It’s my favorite veggie burger of all time. I give you…Baked Eggplant Burgers! These burgers are savory, filling and addictive. They’re packed full of protein and vitamins. Above all else, they are delicious! I love to top them with tahini sauce and they are also fantastic when topped with hummus and dill pickles. 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. Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit. While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat for 15-20 minutes, stirring often, until the onions soften. Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl. Add the hummus and stir. Place the mixture into a food processor and blend everything together. It should only take 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 and bake for 45 minutes, turning once halfway through.

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