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.