Thai Eggplant Burger

The Thai Eggplant Burger is a unique vegetarian delight that combines the rich flavors of Thai cuisine with the satisfying texture of grilled eggplant. Topped with a zesty cucumber slaw and a spicy peanut sauce, this burger is both refreshing and hearty.

Ingredients

• Japanese eggplant - 2 medium
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh cilantro - 2 tablespoons, chopped
• Thai red curry paste - 1 tablespoon
• Cooked quinoa - 100 grams
• Breadcrumbs - 50 grams
• Egg - 1 large
• Whole wheat burger buns - 2
• Cucumber - 1 small, thinly sliced
• Carrot - 1 small, julienned
• Rice vinegar - 1 tablespoon
• Peanut butter - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Chili flakes - to taste

Steps

1. Preheat your grill or a non-stick skillet over medium heat.
2. Slice the eggplants in half lengthwise and sprinkle with salt. Let them sit for 15 minutes to draw out moisture, then rinse and pat dry.
3. In a bowl, mix the minced garlic, chopped cilantro, Thai red curry paste, cooked quinoa, breadcrumbs, and egg until well combined.
4. Form the mixture into two patties, pressing them firmly to hold their shape.
5. Brush the eggplant halves with olive oil and grill for about 5-6 minutes on each side until tender and slightly charred.
6. In the meantime, in a small bowl, combine sliced cucumber, julienned carrot, rice vinegar, and a pinch of salt to create a quick slaw. Set aside.
7. Prepare the spicy peanut sauce by mixing peanut butter, soy sauce, lime juice, and chili flakes in a separate bowl until smooth.
8. In the same skillet or grill, cook the patties for about 4-5 minutes on each side until golden brown.
9. To assemble, place each eggplant burger patty on a whole wheat bun, top with the cucumber slaw, and drizzle with the spicy peanut sauce.
10. Serve immediately with any remaining slaw on the side.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant which can help reduce the risk of chronic diseases.
• High in fiber from quinoa and vegetables, promoting digestive health.

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