Eggplant Burgers

UCD recipe eggplant burgers ingredients image

Eggplant Burgers

Ketchup with a kick! These eggplant burgers are topped with spicy arugula and a homemade cumin ketchup that is sure to satisfy.

Serving size: 1 burger with 1 tbsp of ketchup

PROTEIN per serving: 1.6 g*

CALORIES per serving: 198 kcal

Total FAT per serving: 8 g

Total CARBS per serving: 29 g

Number of servings: 4

Time to prepare: 30 minutes

* Protein amount may vary depending on the brands of the products that are used.

Ingredients

  • 1 wide eggplant, sliced into 3/4-inch to 1-inch rounds

  • 2 tbsp olive oil

  • 1/2 tbsp coarse sea salt

  • 2 low-protein burger buns (1/2 bun per serving)

  • 3/4 tsp ground cumin

  • 3 tbsp tomato paste

  • 1 tbsp balsamic vinegar

  • 1 cup arugula

Instructions

  1. Slice the eggplant into 3/4-inch to 1-inch rounds. Brush each round with olive oil, and then season with the sea salt. Grill or sauté until soft, and then set aside.

  2. In a small pan, toast the ground cumin over medium heat for about 30 seconds. Add the tomato paste and balsamic vinegar. Stir until combined to make a toasted-cumin ketchup.

  3. Place the eggplant burgers on 1 slice of the low-protein bun each (the burger is meant to be served open faced, so you only need half a bun per burger). Spread the cumin ketchup on top of the burgers and top each with a 1/4 cup of arugula.