This weeks edition was comprised of delicious eggplant burgers and delicious Trader Joes sweet potato fries.
INGREDIENTS
1 large eggplant
3/4 cup whole grain hot cereal with flaxseed
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon paprika
2 teaspoons arrowroot
1/2 teaspoon salt
1/2 small onion, chopped fine
4 cloves garlic cloves, minced
1 cup cooked canned lentils
1/2 teaspoon agave nectar
While the eggplant is baking, measure out the dry ingredients (hot cereal, curry, cumin, coriander, paprika, arrowroot and salt) and mix into a large mixing bowl.
You can also mince and chop the garlic and onion but do not add to the dry mix!
Once the eggplant is tender, remove from the over while still on the parchment paper and place in a dish to cool. We stuck it in the freezer for about 10 minutes to expedite the cooling. Once cooled, the skin should easily peel away from the eggplant. Discard the peels and place the eggplant in a food processor until pureed together.
Mix in the purred eggplant with the dry ingredients and then add the lentils, garlic, onions and agave nectar. Line a baking sheet with parchment paper and set aside. Heat a large frying pan over medium-high heat. Once the pan is hot, drizzle a little grapeseed oil and spread around (hot pan, cold oil).
Wet your hands, as the mixture will be sticky, and form the mix into patties about the size of regular hamburgers.
Place a few at a time in the pan to lightly brown on both side (about 3-4 minutes on each side).
Once browned, place on the lined baking sheet. After all patties are on the sheet, bake for 20 minutes to cook the burgers through.
We served ours in a whole grain pita with fresh tomatoes from my mom's garden but you can serve yours to suit your taste.