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Eggplant & Hummus Burger

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

Inspired by realsimple.com

Ingredients

for 2 burgers

Hummus

  • 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

Burger

  • 1 eggplant
  • ¼ cup
    olive oil (60 mL)
  • 1 teaspoon
    paprika
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    red pepper flakes
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 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.

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Preparation

  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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