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1
Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes.
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2
The skin should be completely blackened and the flesh should be cooked through.
-
3
Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes.
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4
Then remove the charred skin with a paper towel, leaving the flesh behind.
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5
Chop the eggplant with a knife until it is a thick and chunky puree.
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6
Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste.
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7
Preheat a grill or grill pan over high heat.
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8
Split the buns in half, and spray the split surfaces lightly with cooking spray.
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9
Season the burger patties with salt and pepper to taste.
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10
Place the buns, cut sides down, and the burgers on the grill.
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11
Allow the buns to char slightly, and then transfer them to a platter.
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12
Cook the burgers for about 2 1/2 minutes per side for rare.
-
13
To assemble the burgers, spread the bottom buns with some of the eggplant mixture.
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14
Place the burgers on top, and then top each burger with some of the Russian dressing.
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15
Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place.
-
16
Serve.
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17
Fat: 29g (before), 7.4g (after)
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18
Calories: 540 (before), 341 (after)
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19
Protein: 30g
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20
Carbohydrates: 38g
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21
Cholesterol: 56mg
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22
Fiber: 7g
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23
Sodium: 773mg
