Looking for an easy, quick and delicious Sunday brunch treat – then look no further than these Eggplant Burgers.
Eggplant Burgers are healthy and low in fat. The perfect meat-free and guilt-free dish for the BBQ season ahead.
The burgers are high in nutrients, super healthy and low in fat and an excellent alternative to meat-based burgers. Family and friends are constantly surprised when they realise the burgers are meat-free and guilt-free.
They can be eaten hot or cold and can be served with a very simple salad. A great dish which can be prepared the day before as the burgers store extremely well in an air-tight container. It’s the perfect picnic food !
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes: 2 servings
Ingredients 1 large eggplant
½ cup water
2 slices rye bread
30g fetta cheese
Handful of basil
Cooking spray for frying
Salt and pepper to taste
These burgers only require a few key ingredients to make.
Clean the eggplant and cut into cubes.
Spray cooking oil into a pan and brown the eggplant.
Cut the eggplant into cubes and dry fry until brown.
Add a pinch of salt and pepper for seasoning.
Continue to dry fry the eggplant. I added ½ cup of water to further cook and help soften the eggplant.
I added a small amount of water to further cook and soften the eggplant. A trick I learned years ago to reduce cooking with fats and oils
Chop 2 slices of rye bread and incorporate the eggplant, with 30g of fetta cheese and chopped basil.
Add the rye bread, fetta and basil and mix together thoroughly creating a soft mash or dough.
When the eggplant mixture is soft, mash until creamy.
Mash the eggplant mixture until it's soft and creamy in texture.
If the dough is too soft, add some bread crumbs.
Add breadcrumbs to the eggplant mixture.
Fold ingredients to form a firm dough.
Using your hands, shape the eggplant mixture into burgers.
Shape the eggplant mixture into burgers.
Spray cooking oil into a frying pan and when hot, pan-fry the burgers until cooked. This should take approximately 3-4 minutes on both sides.
These burgers can be served hot or cold with a simple salad.
Using a little cooking oil, dry fry the Eggplant Burgers on both sides for approximately 3-4 minutes.
I served the burgers with a simple salad of tomatoes and rocket and a side of fritters. To make these tasty little fritters take a look at my Eggplant Fritters Recipe.
For something healthier try my Eggplant Chips. The eggplant in this recipe is baked not fried.
Eggplant Burgers served with a simple salad and Eggplant Fritters.
Hi Nancy - thanks for your feedback. If you've made these burgers and feel it needed that extra something then that's fine (I'm more than happy that you were able to use this recipe as a springboard for yourself). Personally, I don't like to include egg as a binding agent - simply through to my disliking of the flavour than anything else. I would so love to enjoy a Souffle (but I just don't like the taste of eggs) - if it's disguised with lots of other flavours its OK, but perhaps because I don't like the taste I can taste it more readily than others. Needless to say I'm not good with cakes and pastries that have eggs in them! In all seriousness, when I cooked these, I found the cheese and breadcrumbs were enough to bind the mixture and retain moisture.