Eggplant Burgers

Hi friends! We are officially in “holy crap, holy crap, holy crap!” mode over here! The living room looks like this:

And the kitchen looks like this:

But we managed to clean up enough to make eggplant burgers this week. And I managed to catch my breath long enough to blog about them.

I snapped this picture during a (very) late dinner after a (very) long day at work, so it’s certainly not as piled high with toppings as I would normally enjoy. I was more interested in getting the food straight to my belly!


  • 1 eggplant, sliced into 1/4″ discs
  • olive oil
  • 1/2 red onion, diced
  • green bell pepper, diced
  • 1T dried parsley
  • 14oz great Northern beans, rinsed and drained
  • 1 small handful of walnuts
  • 1/2c hummus
  • 2 cloves of garlic, smashed
  • 1t salt
  • 1t cumin
  • 1c breadcrumbs


  • Preheat oven to 400. Spray a baking sheet with cooking spray and arrange eggplant in a single layer. Mist lightly with olive oil.
  • Roast for 10 minutes on one side, then flip and roast for an additional 5 minutes. Remove eggplant from oven and set aside.
  • Meanwhile, heat 1T olive oil in a skillet over medium-high heat and saute onion until soft, 8-10 minutes.
  • When eggplant is cool enough to handle, quarter each slice.
  • Place eggplant, onion, bell pepper, parsley, beans, walnuts, garlic, salt, and cumin in a bowl and stir to combine. Add hummus and stir.
  • Place the mixture into a food processor and mix until everything comes together (only about 30 seconds).
  • Return the mixture to the bowl and add breadcrumbs, using your hands to make patties (I got 8).
  • Line a baking sheet with foil and spray lightly with cooking spray.
  • Place the patties on the foil and cook for about 40 minutes, flipping them halfway through.
  • Serve on buns with spinach/lettuce, tomatoes, onions, avocados, or any of your other favorite burger toppings.

I actually followed the recipe until step 6 over the weekend, then tossed the mixture into a Tupperware and stuck it in the fridge. I had a few meetings late after school this week, so all Brian had to do was come home, turn on the oven add breadcrumbs to the eggplant mix, and form the patties himself. The mixture is much easier to work with when it’s cool anyway.


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