Adapted from The Veggie Table and Didi Emmons’ Vegetarian PlanetFor 4 – 8 veggie burgers
- 1 small eggplant
- 1 1/2 teaspoon of salt
- 12 slices of sun-dried tomatoes
- 1 cup of water
- 1 tablespoon of olive oil
- 2 cups of onions, chopped
- 2 garlic cloves, chopped
- 1/2 cup of rolled oats
- 1 3/4 bread crumbs or stale/fresh bread broken into pieces
- 2 tablespoon sesame seeds, toasted
- 1 1/2 carrots, grated
- salt, pepper
- 2 tablespoons of flour
- 1 tablespoon olive oil
- fresh thyme or oregano
- Preheat the oven to 400 degrees.
- Place the sun-dried tomatoes and water in a small saucepan, bring to a boil and simmer for 5 minutes.
- Cut the eggplant in half. Drizzle with olive oil. Place on baking sheet and bake for 40 minuts or until really tender.
- Cook onions and garlic in oil with a pinch of salt, until tender.
- Grind the oats in the blender, add bread crumbs or bread broken into pieces, and blend until the mixture starts forming crumbs. Pour into large bowl.
- Drain the tomatoes and place in food processor along with eggplant (if the peel is bitter, don’t use it), onions, garlic and herbs. Blend until fairly smooth, then add to oat/breadcrumbs and mix.
- Stir in sesame seeds, carrots, salt and pepper. Chill of you find the mix is too hot to form the mixture into burgers.
- Dip your hands into flour, then form the mixture into 4… or 8 burgers, and fry for about 3 minutes, until golden brown. Flip, repeat and serve.
