Eggplant Burgers

• large frying pan
• wooden spoon
• large bowl
• food processor
• cookie sheet
• aluminum foil

• 3 T olive oil, divided
• 1 medium onion, diced
• 1 medium eggplant, diced
• ½ c firm tofu, crumbled  or  2 flax eggs
• 1½ c walnuts or pecans, toasted and chopped
• 2 c dry breadcrumbs
• ½ c nutritional yeast
• ½ c basil, chopped
• ¼ c fresh parsley  or  1 T dried parsley
• 1 T dried oregano
• 3 cloves garlic, minced or crushed
• zest of 1 lemon
• 1 t salt
• pepper

Preheat oven to 375.

Combine tofu or flax eggs, eggplant mixture, and nuts. Place one cup of this mixture in food processor and purée, then return to bowl. Add remaining ingredients except the last T oil and mix well.

Oil the cookie sheet and your palms. Take about half a cup of the eggplant mixture and shape into a patty. Place on cookie sheet and repeat with remaining mixture.

Spray or lightly drizzle the burgers with oil, then bake until golden brown and crusty, about 25-30 minutes. Remove from oven, cover with foil, and let rest for 5-10 minutes before serving. Or you can fry them in a bit of vegetable oil until golden on each side.

Adapted from the recipe for eggplant meatballs in Totally Vegetarian, by Toni Fiore – read my review.

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