EGGPLANT & HUMMUS BURGER RECIPE BY TASTY
Here's what you need: chickpeas, garlic, olive oil, lemon, tahini sauce, ground cumin, salt, eggplant, olive oil, paprika, garlic powder, red pepper flakes, salt, pepper, hamburger buns, lettuce, red onion
Provided by Merle O'Neal
Categories Dinner
Yield 2 burgers
Number Of Ingredients 17
Steps:
- Combine chickpeas, garlic, lemon juice, tahini, cumin, and salt in a blender and blend until smooth.
- Slice eggplants into four 1-inch (2 ½ cm) slices. Sprinkle eggplant slices with salt and let sit for 20-30 minutes, then pat dry.
- In a small bowl, stir together oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
- Brush each side of the eggplant slices with the oil and spice mixture.
- Heat a pan or grill on medium-high heat and cook each eggplant slice for 3-4 minutes per side.
- Build your burger with the hummus sandwiched between two eggplant slices.
- Enjoy!
Nutrition Facts : Calories 1217 calories, Carbohydrate 130 grams, Fat 67 grams, Fiber 28 grams, Protein 31 grams, Sugar 26 grams
BEEF BURGER WITH GRILLED EGGPLANT (AUBERGINE) & SALAD GREENS
Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Recipe #135453.
Provided by bluemoon downunder
Categories One Dish Meal
Time 35m
Yield 4 beef burger with grilled eggplant (aubergine) & sa, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the yoghurt and hummus in a small bowl.
- Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above).
- Preheat the grill or barbecue.
- Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
- Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.
GRILLED EGGPLANT BURGER
Make and share this Grilled Eggplant Burger recipe from Food.com.
Provided by SushiBeans
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill (you could also cook eggplant on stove top).
- Slice eggplant 1/8 to 1/4 inch thick.
- In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper.
- Brush sides of eggplant slices with the mixture.
- Grill eggplant slices for about 10-14 minutes.
- Lay Eggplant on hamburger roll, top with a spoonful of tomato or pesto sauce, and sprinkle on Parmesan cheese.
Nutrition Facts : Calories 241.7, Fat 11.2, SaturatedFat 2.9, Cholesterol 7.3, Sodium 433.2, Carbohydrate 27.7, Fiber 4.2, Sugar 5.3, Protein 8.4
EGGPLANT BURGER
Steps:
- 1.Cut the eggplant into ½ inch thick rounds, at its widest part. Save the remaining eggplant for another dish. Place the sliced eggplant in a shallow dish. 2.Whisk the olive oil, balsamic vinegar, Italian seasoning salt and pepper together. When adding salt, keep in mind that the halloumi is an already salty cheese. Pour the whisked ingredients over the eggplant rounds, and toss well to coat. 3.Slice the halloumi into ½ inch thick slices. 4.Heat a grill on medium-high heat. You can use an outdoor grill or a cast iron stove top grill like I did. 5.When the grill is hot, arrange the eggplant slices on the grill, and cook for about 6 minutes on each side or till the eggplant is cooked. 6.Then grill the halloumi slices on both sides till golden grill marks appear, about 2 minutes per side. 7.If you don't have a grill, you can cook the eggplant and halloumi in batches on a large skillet. 8.You are now ready to assemble the burgers. 9.Spread some mayonnaise, if using, on 2 halves of a burger bun. Take one half of a bun, and stack the grilled eggplant, halloumi and spread 1 teaspoon of pesto. Top it with tomato and lettuce. Place the other half of the burger bun on top.
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