Eggplant Burgers

1. 1

   Preheat oven to 350 degrees.

2. 2

   Pierce eggplants in several places. Bake for 40-50 minutes or until very soft. Let cool.

3. 3

   Heat 2 tablespoons water in a saute pan and add onion and garlic. Saute until onion is translucent. Add mushrooms, parsley and pepper and continue cooking until mushrooms are tender and liquid is cooked off.

4. 4

   Cut the end of each baked eggplant and squeeze its contents onto a plate. Drain excess liquid.

5. 5

   Add the eggplant, tahini and oats to the onion mixture and mix well. Mash with a potato masher. With wet hands, form into four patties (may vary depending on size of eggplants).

6. 6

   Place patties on a baking sheet that is lightly oiled or covered with baking paper. Bake at 350 degrees for 30 minutes, turn burgers and bake for an additional 10-20 minutes or until lightly browned and crispy on the outside but still soft on the inside.

7. 7

   Serve as a side to salad or with tomatoes, cucumber, onion and lettuce in a halved whole grain pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.