Description
Eggplant burgers provide a deliciously unique twist on traditional grilling, perfect for both meat lovers and vegetarians. These flavorful patties are crafted from roasted eggplants and chickpeas, creating a satisfying blend of smoky and herbaceous tastes. Topped with fresh veggies and creamy yogurt sauce, they promise to elevate your burger night to new heights. Whether you’re hosting a summer barbecue or enjoying a cozy dinner at home, this recipe will become a favorite for all occasions.
Ingredients
Scale
- 2 medium eggplants (about 1 lb)
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1 cup Greek yogurt (plain)
- 2 tbsp lemon juice
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise, brush with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until tender.
- While the eggplants roast, mash the drained chickpeas in a large bowl.
- Once the eggplants have cooled slightly, scoop out the flesh and mix it with the mashed chickpeas, breadcrumbs, garlic, parsley, salt, and pepper until well combined.
- Form the mixture into patties about half an inch thick. If too wet, add more breadcrumbs.
- Heat oil in a skillet over medium heat and cook each patty for about 4-5 minutes per side until golden brown.
- Serve on toasted buns with yogurt sauce and fresh veggies.
Nutrition
- Serving Size: 1 burger (approx. 120g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Add smoked paprika or cumin for extra flavor in the patty mixture. Experiment with toppings such as avocado or sautéed mushrooms for additional taste.