Eggplant Burgers with Roasted Red Pepper Aioli – a delicious recipe with Red Bell Pepper, clove Garlic, Egg, Apple Cider Vinegar, Grapeseed Oil, Salt. Easy to follow and perfect for any occasion.
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For the red pepper aioli: Preheat the oven to 425 degrees F. Lightly oil the red pepper halves, sprinkle with salt and pepper, place on a cookie sheet.
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Wrap the garlic clove (skin on) in tin foil and place on the cookie sheet with the bell pepper.
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Roast in the oven for 25 to 30 minutes, until bell pepper flesh is soft and the skin is dark brown and flaying away from the flesh.
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Remove from oven and allow to cool.
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When cool enough to handle, separate the skin from the flesh of the bell pepper and discard the thin layer of skin.
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Chop the red pepper flesh.
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Remove the garlic from the foil, remove the skin and chop finely.
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Allow red pepper and garlic to cool completely.
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While the red pepper is roasting, prepare the aioli.
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Crack open an egg and separate the egg white from the yolk (save the egg white for a scramble or an omelet later).
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Place the yolk in a mixing bowl.
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Add the vinegar and whisk well.
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Have the grapeseed oil ready, and begin adding the oil a teaspoon at a time, whisking vigorously with each teaspoonful.
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This is somewhat tedious, requires an arm workout, but you will see results pretty quickly.
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Once all of the oil is incorporated, the aioli will be thick.
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Add salt and refrigerate until the red pepper is finished roasting (refrigerating will allow the aioli to thicken more).
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In a food processor or blender, add the aioli, red pepper and garlic.
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Blend very well until there are no more red pepper chunks.
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Your aioli should be thick and if you would like it thicker, simply refrigerate for a couple of hours.
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Serve with sweet potato fries, spread on a sandwich or drizzle over a burger.
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For the eggplant burgers: In a food processor or blender, pulse the oats until they are more like a flour but still hold some shape.
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Set aside.
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In a medium-sized skillet, heat 1 tablespoon of olive oil over medium-high heat.
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Add the finely chopped onion and saute until the onion is fragrant and just beginning to soften, about 3 minutes.
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Add the chopped eggplant and saute about 2 minutes until eggplant begins to brown on the outside.
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Reduce heat to medium-low, cover and allow eggplant and onion to cook for about 1 hour, stiring frequently.
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You will not need to add any liquid.
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At about 40 minutes, the eggplant should begin to lose its square form.
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Using a wooden spoon, you can begin to smash the eggplant so that it becomes mushy.
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The eggplant is finished when it has no form, is brown and sticky.
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Add the salt and red pepper flakes to taste and stir.
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Add the oats and stir to incorporate.
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In a different large skillet, heat the remaining oil over medium-high heat.
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Using your hands, separate the eggplant mixture into 3 equal portions.
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Take 1 portion and form a ball in the palm of your hands, then smash it into a patty.
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When skillet is hot, place patties into the skillet spaced apart and cook for 4 to 5 minutes.
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Flip and cook an additional 3 to 5 minutes.
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The burger should be browned on either side and should maintain its form, though youll need to be a little careful when flipping.
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Serve on a toasted bun.
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Drizzle the red pepper aioli over the burger and serve with your favorite toppings, such as tomato, lettuce, pepperoncinis, a slice of cheese, avocado, etc.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1 whole Red Bell Pepper, Cut In Half, Stem And Seeds Removed And Roasted", "1 clove Garlic, Skin On", "1 whole Egg Yolk", "1 Tablespoon Apple Cider Vinegar", "1/2 cups Grapeseed Oil Plus Extra For Brushing On The Pepper Before Roasting", "Salt And Pepper", "1/2 cups Rolled Oats", "4 teaspoons Grapeseed Or Olive Oil, Divided", "1/2 whole Yellow Onion, Finely Chopped", "1 whole Eggplant, Peeled And Chopped Into 1"" Pieces", "1/4 teaspoons Salt, Or To Taste", "1/4 teaspoons Crushed Red Pepper Flakes", "3 whole Toasted Buns, To Serve", "Your Favorite Burger Toppings"].
Yes, Eggplant Burgers with Roasted Red Pepper Aioli falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.