Home Dinner Baked Eggplant Cannellini Burgers with Hummus

Baked Eggplant Cannellini Burgers with Hummus

by Ann
3 comments

Baked Eggplant Cannellini Burgers

I am not a vegetarian. Admittedly, I do have a great affinity for vegetables, but I’ve never ever made vegie burgers before.


But when I saw these Eggplant burgers on the Tolerant Vegan’s blog, I wanted to make them. BADLY … it took me a few days, but I did! I tried to follow her recipe pretty closely, but I never can quite follow directions when I’m cooking.

This time I used the precious white eggplant my mom gave me. See the white one there, hiding amongst the little purple ones? I used the whole thing.  It was over a cup, but not that much.

Eggplant, the Aphrodite of Vegetables

Blending the mixture took me a while because I don’t have a food processor, just a little handi-chopper. I thought my blender would blend it TOO smooth, so I did several batches of blending … it was a messy process that I’m sure would have been MUCH easier with a proper food processor.

Baked Eggplant Cannellini Burgers

Ingredients:

  • 1 red onion, diced
  • 1 14 ounce can cannellini beans
  • 1/2 an eggplant (should equal about 1 cup)
  • 1/4 cup chopped fresh parsley
  • Several fresh basil leaves
  • 1 tablespoon pine nuts, toasted
  • 2 cloves of garlic, crushed
  • 1 teaspoon Red Robin Seasoning (or seasoned salt)
  • 1 teaspoon ground cumin
  • 1/2 cup hummus (I bet Basil-iferous hummus would be nice in these …)
  • 1 cup whole wheat breadcrumbs
  • 1 T. pesto
  • tomato, sliced for topping (optional)
  • lettuce, for topping (optional)
  • red onion, for topping (optional)

Hey, why do they call red onions “red”? They are not red; they are most definitely purple!

Making Eggplant Burgers

Directions:

  1. Roast the eggplant by cutting it into 1/4″ slices and spraying each side with cooking oil.
  2. Bake for 10 minutes at 400 on one side, then flip and bake on the other side a few minutes till cooked through.
  3. Place the eggplant, onion, beans, parsley, basil, pine nuts, garlic, seasoned salt, hummus and cumin into a large bowl and stir to mix.
  4. Place the mixture into a food processor and blend everything together. This step took me a LOT longer than 15 seconds … (oh if I only had a REAL food processor!)
  5. Pour back into the bowl and stir in the breadcrumbs.
  6. Spray a baking pan with cooking spray. Form into patties and place the “burgers” on the baking pan. Nikki (the Tolerant Vegan) made 4 big burgers. I like to eat little bites of things, so I made 9 “slider size” burgers.
  7. Bake at 400 degrees F. for 20 minutes on one side. Flip the burgers, then bake about 20 – 25 minutes on the other side, till nicely browned.
  8. Serve on buns (or toasted ciabatta!) with hummus, lettuce tomato, red onion and tomato.

Baked Eggplant Cannellini Burgers

Someday (when I find tahini!) I would like to try Nikki’s tahini sauce on these …

Baked Eggplant Cannellini Burgers with Hummus

You may also like

3 comments

The Culinary Lens August 28, 2011 - 11:11 pm

This is such a great recipe. I am picturing mini slider ones. I have been surprised how much I have been enjoying vegetarian items of late

Reply
Nikki August 29, 2011 - 1:51 pm

I’m so excited to see that you made the burgers! That white eggplant is GORGEOUS!

Reply
Wendy Polisi August 29, 2011 - 10:54 pm

I AM a vegetarian and I’ve never made veggie burgers with Eggplant! I MUST try this recipe!

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More