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. 🙂
