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1
Preheat the oven to 400.
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2
Put the eggplant cubes into a colander, and sprinkle 1 teaspoon salt over them.
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3
Toss the eggplant, and let it sit for 15 minutes.
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4
Meanwhile, put the dried tomatoes into a small saucepan, and cover them with water.
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5
Bring the water to a boil, and simmer the tomatoes for 5 minutes.
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6
Then remove the pan from the heat.
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7
Rinse the eggplant cubes well with cold water.
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8
Put them onto a baking sheet, and drizzle the oil over them.
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9
Spread the onions and garlic on another baking sheet.
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10
Place both pans in the oven and bake the vegetables for 15 to 20 minutes until the eggplant is tender and the onions and garlic are lightly browned.
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11
Pulverize the rolled oats in a food processor.
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12
Break the bread into pieces, and add them to the processor.
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13
Whirl until crumbs are formed.
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14
Transfer the mixture to a large bowl.
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15
Drain the tomatoes.
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16
Put the cooked eggplant, onion, and garlic with the drained tomatoes into the processor.
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17
Process until the mixture is fairly smooth.
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18
Transfer it to the bowl of oats and bread crumbs.
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19
Toast the sesame seeds in a heavy skillet over medium heat.
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20
When they start to brown, begin to shake the pan periodically.
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21
Toast the seeds until they are uniformly browned, adjusting the heat as necessary to prevent burning.
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22
Mix the sesame into the burger mixture with the grated carrots, lh teaspoon salt, and pepper to taste.
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23
Chill the mixture, if possible, for an hour.
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24
With well-floured hands, form four patties about 4 inches in diameter and 1 1/2 inches thick.
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25
Pour the oil into a large skillet (not non-stick) over medium heat (not higher; these burgers burn easily).
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26
Add the burgers, and cook them until the undersides are a deep golden brown, about 3 minutes.
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27
Flip them, and cook them about 3 minutes more.
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28
Serve them hot.
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29
Variation: If you like more of a crust on your burgers, coat them with additional ground oats before pan-frying them.
