One of the many good things that has come from getting a CSA this summer is how much more vegetables that we consume than we used to. It’s very rare that I actually go to Whole Foods and buy any meat anymore, because of the abundance of veggies that we get each week. We usually supplement our veggie meals with some sandwiches, and when we go out to eat we usually have meat, but we’ve unknowingly become almost vegetarian!
I explained this phenomenon to my husband, and he wasn’t quite sure how he felt about it.
But when you are eating deliciousness such as Eggplant Burgers, who needs meat anymore?
When I spotted these on Lizzy’s blog, I knew what I needed to do with the excess of eggplant we had been receiving of late. I clicked over to the inspiration behind Lizzy’s post to see what kind of ingredients I needed.
I noticed that there actually wasn’t as much eggplant as I was hoping there was, so I adapted it and got rid of the extra beans, and subbed much more eggplant and hoped for the best.
And the verdict?
They were delicious! They definitely had the extra oomf of eggplant that I was craving, and because they are baked, they are super healthy to boot! I served them with a simple tahini sauce and pickles on a seeded bun, and BAM, dinner, is served.
Adapted from The Tolerant Vegan
- 1 large shallot, minced
- 2 medium sized eggplants, sliced (about 2 cups)
- 2 tbsp dried parsley
- 2 tbsp pine nuts
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1/2 cup hummus
- 1 cup panko breadcrumbs
- 1 glove garlic, minced
- 3/4 cup Greek yogurt
- 2-3 tbsp tahini (based on your preference)
- Juice from 1 lemon
- 2 tsp garlic powder
- salt and pepper to taste