• large saucepan with cover
• wooden spoon
• baking sheet
• food processor OR knife
• large bowl
• frying pan

• 1 T oil
• 2 c onion, chopped
• 1½ T fresh ginger, minced
• 2 large cloves garlic, minced
• 1½ t ground cumin
• 1 c dry split peas
• 3½ c water
• 2/3 c dry white or brown rice
• 1 t salt
• black pepper
• ½ pound eggplant, peeled and cubed
• 1¼ c bread crumbs
• 1 bell pepper, seeded

Add peas and 1½ c water. Bring to a boil, cover, and lower heat. Simmer for 10 (if you're going to use brown rice) to 30 (if white) minutes, stirring occasionally and adding water if needed.

Add rice, 2 c water, and ½ t salt. Bring to a boil, then cover and lower heat. Simmer until rice is cooked, 25 (white rice) to 45 (brown) minutes.

Remove from heat, uncover, and cool for 5 minutes.

Meanwhile, preheat oven to 400º. Lay eggplant out on baking sheet and bake for 15-20 minutes, until soft.

Food processor: Grind eggplant and bell pepper in food processor, until fine.

Bowl: Mince the bell pepper and mash with the eggplant.

Mix eggplant/pepper with the bread crumbs, then stir into the split peas along with ½ t salt and pepper.

Shape into six burgers, adding more bread crumbs if necessary.

Fry in 1 T oil over medium heat until crust forms, about 4 minutes per side.

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