Eggplant and Tahini Burger

The Eggplant and Tahini Burger is a flavorful vegan Moroccan-inspired dish that combines the richness of roasted eggplant with the nutty creaminess of tahini. Served on a warm bun with fresh vegetables and a zesty sauce, this burger is a delightful and satisfying meal.

Ingredients

• Eggplant - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas - 100 grams, cooked
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Whole grain burger buns - 2
• Tomato - 1, sliced
• Cucumber - 1/2, sliced
• Red onion - 1/4, thinly sliced

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into cubes and place them in a bowl. Drizzle with 1 tablespoon of olive oil, add minced garlic, cumin, coriander, paprika, salt, and black pepper. Toss to coat evenly.
3. Spread the seasoned eggplant cubes on a baking sheet in a single layer and roast in the preheated oven for 25 minutes, or until tender and slightly caramelized.
4. In a food processor, combine the roasted eggplant, cooked chickpeas, tahini, lemon juice, and parsley. Blend until smooth, adjusting seasoning to taste.
5. Form the mixture into two patties and refrigerate for about 10 minutes to help them firm up.
6. In a skillet, heat the remaining olive oil over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown.
7. To assemble the burgers, place each patty on a whole grain bun and top with slices of tomato, cucumber, and red onion. Serve immediately.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with antioxidants and anti-inflammatory properties from eggplant and spices.

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