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The taste and texture of this burger is simply delicious and is so much more healthier than take out!
2 teaspoons olive oil, plus more to brush on eggplant before roasting
1 red onion, diced
400g can cannellini beans (organic where possible)
1/4 cup diced green capsicum
1/2 an eggplant (should equal about 1 cup)
1/4 cup chopped fresh parsley
1 tablespoon pine nuts
1 clove of garlic, crushed
1/2 teaspoon Pink Himalayan salt
1 teaspoon ground cumin
1/2 cup classic hummus (plus a bit more for topping on burger)
1 cup breadcrumbs (try to use organic)
tomato, sliced for topping (optional)
lettuce, for topping (optional)
To make the burgers, preheat your oven to 230 C (450 F).
Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.
Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.
While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat, stirring often, until the onion softens.
Once the eggplant is done and you remove it from the oven, turn the oven down to 200C (400F)
Place the eggplant, onion, beans, capsicum, parsley, pine nuts, garlic, sea salt and cumin into a large bowl.
Add the hummus and stir.
Place the mixture into a food processor and blend everything together. It should only take about 10 seconds.
Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four - five large patties.
Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray.
Place the patties on the foil and bake for 45 minutes, turning them over halfway through.
Remove the burgers from the oven and enjoy on a wholemeal/rye bun or on a bed of baby spinach/mixed salad leaves!
For more tips and meal ideas, download our FREE 12 WEEK LEAN UP Healthy Eating Guide!
Original recipe via: http://thetolerantvegan.com/2011/08/baked-eggplant-burgers/