EGGPLANT LENTIL BURGERS

EGGPLANT LENTIL BURGERS image

Number Of Ingredients 14

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Ingredients:
large eggplant,
2 T Braggs amino (or soy sauce)
2 tsp Worcestershire sauce
1 tsp dijon mustard
5 sundried tomato halves soaked in water and chopped (unsulfured dry)
1 cup cooked lentils
3 T fresh basil chopped
3 T fresh parsley chopped
1 1/2 T tahini
1 1/2 T nutritional yeast (optional)
1/4 cup whole grain bread crumbs (I used 1/2 slice of toasted sprouted grain bread ground in coffee grinder)
1/4 tsp chipotle chili powder (or other chili powder)
3 cloves of garlic

Steps:

Peel and cube eggplant. Add Bragg's amino, Worcestershire and mustard. Marinate for 30 minutes. Saute garlic until fragrant. Add eggplant and sundried tomatoes. Steam until eggplant is tender. Add water tablespoon at a time if necessary for steaming. Do not overcook. Remove from heat and let cool. In large mixing bowl,combine basil, parsley, nutritional yeast, tahini and chipotle chili powder. Add cooled eggplant, lentils and bread crumbs. Mix well and mash with fork or egg masher. Add salt/pepper to taste if desired but I found that the Bragg's and Worcestershire added enough saltiness. Place bowl in fridge for about 15-20 minutes or in freezer for 10-12 minutes to "set" the mixture. Form into patties and cook approx 10 minutes over medium heat in pan coated with coconut oil. Flip half way through. Alternatively, you can bake in 300 degree oven on parchment lined baking sheet for approx 15-20 minutes flipping half way through. I cooked half of the patties in the oven and half on pan. I prefer the oven cooked.