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Eggplant & Hummus Burger

by Merle O'Neal featured in 4 BBQ Recipes For Your Vegetarian Friends

Inspired by


for 2 burgers


  • 15 oz
    chickpeas, 2 cans, drained and rinsed (425 g)
  • 3 cloves garlic
  • ¼ cup
    olive oil, plus more for serving (60 mL)
  • 1 lemon, juiced
  • 2 tablespoons
    tahini sauce
  • 1 teaspoon
    ground cumin
  • salt, to taste


  • 1 eggplant
  • ¼ cup
    olive oil (60 mL)
  • 1 teaspoon
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    red pepper flakes
  • ½ teaspoon
  • ½ teaspoon
  • 2 hamburger buns
  • lettuce, to serve
  • red onion, sliced, to serve
    Calories 869
    Fat 40g
    Carbs 101g
    Fiber 19g
    Sugar 16g
    Protein 28g

Estimated values based on one serving size.



  1. Combine chickpeas, garlic, lemon juice, tahini, cumin, and salt in a blender and blend until smooth.
  2. Slice eggplants into four 1-inch (2 ½ cm) slices. Sprinkle eggplant slices with salt and let sit for 20-30 minutes, then pat dry.
  3. In a small bowl, stir together oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
  4. Brush each side of the eggplant slices with the oil and spice mixture.
  5. Heat a pan or grill on medium-high heat and cook each eggplant slice for 3-4 minutes per side.
  6. Build your burger with the hummus sandwiched between two eggplant slices.
  7. Enjoy!




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