Eggplant gets a super glam Mediterranean makeover in these Eggplant Parm Burgers. We bring big, bright flavor to the party by topping them with our Slow Roasted Tomatoes and a big handful of basil. Listen to Anne and Cameron make these burgers on Season 2, Episode of Smidgen. Then head to the kitchen and make them for yourself!
1 Tbl Roasted Garlic Avocado Oil
2 medium unpeeled eggplant, cut into 1-inch pieces
2 garlic cloves, minced
1 1/2 cups breadcrumbs
3 Tbl Farmstand Veggie Blend
½ tsp sea salt
1 large egg, beaten
2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
Slow Roasted Tomatoes and Mozzarella for serving
Heat the oven to 375°F. Cut the eggplant into cubes and sprinkle with salt. Place on a rack-lined sheet pan allow to sit for 30 minutes. After 30 mins, pat the eggplant dry and move to a large bowl. Season with Farmstand Veggie Blend and drizzle with Roasted Garlic Avocado Oil. Spread into a single layer on a sheet pan and roast for 15 minutes.
Once the eggplant is cool enough to handle, move to a bowl and mash with a potato masher—you could also use a food processor. Transfer mashed eggplant to a bowl and add garlic, bread crumbs, egg and Romano cheese. The mixture should hold together to create a burger—if not, add more breadcrumbs. Form into patties. If time allows, chill the burgers for 30 minutes.
In a skillet set over medium-high heat, drizzle in Roasted Garlic Avocado Oil. Sear the burgers on one side until they are golden brown. Flip and lower the heat. Continue to cook until the burgers are firm—about 5 minutes.
Serve on buns with mozzarella cheese and a dollop of Slow Roasted Tomatoes.