Burguer de Berenjena

Burguer de Berenjena is a delicious and healthy vegan Spanish burger made from roasted eggplant, chickpeas, and aromatic spices, perfect for satisfying cravings without compromising on flavor. Serve it with a tangy garlic aioli and fresh vegetables for a delightful meal.

Ingredients

• Eggplant - 200 grams
• Canned chickpeas - 100 grams, drained and rinsed
• Garlic - 2 cloves, minced
• Red onion - 50 grams, finely chopped
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Oats - 50 grams, ground
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Whole grain buns - 2
• Lettuce - 2 leaves
• Tomato - 1, sliced
• Avocado - 1/2, sliced
• Vegan mayonnaise - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F). Cut the eggplant in half, score the flesh, and brush with half the olive oil. Sprinkle with salt and roast in the oven for about 25 minutes until soft.
2. In a mixing bowl, mash the roasted eggplant with a fork. Add the chickpeas, minced garlic, red onion, paprika, cumin, ground oats, chopped parsley, and the remaining olive oil. Mix well until combined.
3. Form the mixture into two burger patties. If the mixture is too wet, add a bit more ground oats until it holds together.
4. Heat a non-stick skillet over medium heat and add a little olive oil. Cook the patties for about 4-5 minutes on each side until golden brown and heated through.
5. To assemble the burgers, spread vegan mayonnaise on the buns, add a lettuce leaf, place the burger patty, top with tomato and avocado slices, and cover with the other half of the bun. Serve immediately.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, supporting digestive health.
• High in antioxidants from eggplant and chickpeas, promoting overall well-being.

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