Eggplant Burgers
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Dietary | Vegetarian |
| Meal type | Main Dish |
Ingredients
- 1lb Italian eggplant (peeled and chopped into 1/2)
- 1 Medium portabella mushroom (about 4 oz. chopped into 1/4)
- 3 scallions
- 2 cloves garlic
- 3/4 cups breadcrumbs
- 1/4 cup chopped Italian parsley ((chop first, then measure))
- 1 Large egg (beaten)
- olive oil (as needed)
Directions
| Step 1 | |
 In a large skillet heat about 2 TBL of oil over medium heat, and add eggplant and mushroom Cook, stirring occasionally for 15 minutes until,eggplant is soft, adding oil a tablespoon at a time if eggplant starts sticking. I needed to add oil once | |
| Step 2 | |
 While eggplant is cooking, put parsley, garlic and scallions into food process, and pulse until they are finely chopped | |
| Step 3 | |
 When eggplant is soft, remove from heat, and stir in parsley mixture Move this mix to the refrigerator and cool for about half an hour | |
| Step 4 | |
|
When eggplant mixture has cooled, add egg and mix until incorporated, then add breadcrumbs and mix again until mixture is well mixed and hold together | |
| Step 5 | |
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Form into four patties Heat 2 TBL of oil in a large pan, and when oil is hot (shimmering) lay the patties in the pan and cook for about five minutes on each side, turning carefully You want them nicely browned on each side | |