Unrefined Living

maintaining a healthy balance of the mind, body, and plate


Eggplant Crunch Burger

This week I made the mother of all meals.  Being an eggplant lover, I am pretty picky about how (and by whom) my eggplant is cooked.  This time I wanted something different and exciting.  I recall having an interestingly yummy vegan eggplant burger at Kobeyaki in NYC last summer.  And this recipe pretty much blew Kobeyaki’s right out the window (side note: not sure Kobeyaki even makes it anymore).  This concoction was inspired by One Green Planet and The Tolerant Vegan.


What you will need:

  • 1 medium eggplant, sliced
  • 2 small shallots, diced
  • 1 small onion, diced
  • 1 can of cannellini beans
  • a handful of fresh parsley
  • 1 tbsp pine nuts
  • 1 garlic clove, minced
  • 1 tsp cumin
  • dash of sea salt
  • 1 cup of panko breadcrumbs
  • light olive oil

Check out the recipe for Sriracha Tahini Dressing 🙂

Place sliced eggplant in large skillet coated with olive oil over medium heat.  Cook about 5 minutes on each side, or until golden brown and soft.  Then set aside to cool for a few minutes.

Add the remaining ingredients, except the breadcrumbs, to a blender or food processor (I used my VitaMix), and process until mixed well but still lumpy.  Pour into a large mixing bowl, then add the breadcrumbs and mix again by hand.  Use your hands create medium sized patties.  (If you can spare the time, I suggest putting the patties in the fridge for an hour so they set.  This will prevent them from losing their shape when cooked).  Wipe down your skillet and add a few tablespoons of olive oil.  Cook patties on medium heat, a few minutes on each side or until golden crispy brown.  I like mine well done so I left them longer on each side.  Top with your favorite dressing and enjoy.  I opted for steamed kale instead of a bun. 🙂