Eggplant Moussaka Burger

The Eggplant Moussaka Burger combines the rich flavors of traditional Greek moussaka with a vibrant, plant-based twist. This hearty burger features layers of roasted eggplant, a spiced lentil filling, and a creamy vegan béchamel sauce, all sandwiched between toasted buns.

Ingredients

• Eggplant - 1 medium, sliced into 1 cm rounds
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cooked lentils - 1 cup
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cinnamon - 1/2 teaspoon
• Oregano - 1 teaspoon
• Tomato paste - 2 tablespoons
• Vegetable broth - 1/4 cup
• Whole wheat burger buns - 2
• Spinach - 1 cup, fresh
• Nutritional yeast - 2 tablespoons
• Almond milk - 1/2 cup
• Cornstarch - 1 tablespoon
• Lemon juice - 1 tablespoon
• Nutmeg - a pinch

Steps

1. Preheat the oven to 200°C (400°F).
2. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt and black pepper. Roast in the oven for about 25 minutes, flipping halfway through, until tender and golden.
3. Meanwhile, heat a tablespoon of olive oil in a pan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
4. Stir in the minced garlic, cinnamon, and oregano, cooking for an additional minute until fragrant.
5. Add the cooked lentils, tomato paste, vegetable broth, and a pinch of salt and pepper. Cook for 5-7 minutes, allowing the flavors to meld. Remove from heat.
6. In a small saucepan, combine almond milk, cornstarch, nutritional yeast, lemon juice, and nutmeg over medium heat. Whisk continuously until the mixture thickens into a creamy béchamel sauce. Remove from heat.
7. To assemble the burgers, spread a layer of the lentil mixture on the bottom half of each toasted burger bun. Top with roasted eggplant slices and a handful of fresh spinach.
8. Drizzle the creamy béchamel sauce on top, then place the other half of the bun on top to complete the burger.
9. Serve immediately and enjoy your delicious Eggplant Moussaka Burger!

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber from lentils and vegetables, supporting digestive health.

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