Last year our garden overjoyed us with an abundance of eggplant. Which quickly turned into, "How many awesome and diverse meals can I create with an eggplant!"
Here is one of several mouth watering eggplant recipes that is sure to become a family favorite "The Eggplant Burger" this bad boy will certainly cause a ruckus every time.
Prep Time: 60 Completion Time: 30 Serving Size: 4
1/4 cup Vegenaise
2 T Sriracha
1 large eggplants, peeled and cubed
2 T olive oil, divided
1 shallot, minced
1 cup vegan Cheeze, in small bits
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
1 tsp dried parsley
1 cup Panko bread crumbs
4 Eurekas Banging Bread, buns
vegan Cheeze, to top
4 leaves romaine lettuce
1 tomato, sliced
1/2 red onion, sliced
Mix together the Vegenaise and Sriracha in a bowl, cover and refrigerate until needed.
In a large skillet, heat half of the olive oil over medium-high heat. Add the eggplant cubes and sauté until they are browned and very soft, about 15 minutes.
Remove the eggplant from the skillet and place into a large bowl and mash until you are left with mush.
Add the shallot, cheese, garlic, salt, pepper and parsley. Mix well into the eggplant, now add the bread crumbs a little at time. Using your hand, massage bread crumbs into the eggplant mixture. Add more if needed until a firm consistency has been achieved.
Cover and place the eggplant mixture into the refrigerator for a half an hour.
Remove from refrigerator and divide eggplant into 4 equal balls. Flatten each ball to form patties
Heat the rest of the oil in a skillet over medium-high heat, add the burgers and cook until golden brown on the bottom. Flip the burgers and allow them to cook on the other side until golden brown.
Adorn your burgers with the suggested toppings or use your own favorite garnishing's, but don't forget about the Creamy Sriracha Sauce in the refrigerator!