My cousin and my new weekly ritual is to try a new vegan recipe and blog about it.
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 teaspoon curry powder
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
Preheat
oven to 425 F and prepare a baking sheet by lining it with parchment
paper. Wash and cut off the top of the eggplant, cut in half lengthwise
and place cut-sides down on the baking sheet. Bake for about 30 minutes,
you should be able to see the eggplant beginning to sink into itself
and should be tender to the touch. (NOTE: Leave the oven on at 425 as
you will be needing it again)
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.
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