This is a great burger which you can keep small and serve as a savoury ball, or make it a bit larger and flatten it out to make a pattie or burger shape. Serve it in a roll with salad, or with marjoram potato mash for dinner. Also great with tomato sauce on pasta. The texture and flavour of the eggplant is the hero in this dish.
Eggplant Oat Burgers
- 1 1/3 cups (125g) quick oats
- ½ large (125g) onion, peeled
- 1 large (250g) eggplant, washed
- 1 tsp (5g) salt
- 2 tsp (10g) vegetable stock powder (I use Rapunzel)
- 3 ½ Tbsp (12g) savoury yeast flakes
- 3 tsp dried basil
- ½ tsp paprika
- 2 cups (500ml) water
- breadcrumbs for coating burgers (use gluten-free crumbs if desired) – fresh or dried is okay
- olive oil for basting
- Finely dice the onion.
- Dice the eggplant into small cubes (no bigger than 1cm cubed).
- Briefly fry the onion on a dry pan over the heat.
- Add the eggplant and stir over the heat a few more minutes.
- Add the rolled oats and stir continuously over the heat until the oats are toasted and smell good, don’t let them burn.
- Add the seasonings and stir over the heat briefly, then add the water.
- Let it cook a few minutes (stirring a bit), then turn off heat and let the mixture sit and cool.
- Use an ice-cream scoop to portion the burgers, roll in breadcrumbs and flatten with your fingers.
- Brush with olive oil, and bake in the oven at 180°C for around 25 mins. You can also shallow fry in a pan if you prefer.
This recipe works really well as a prep-before, cook-later meal. Just prepare the mixture up to step 7, then leave the mixture in the fridge overnight until you are ready to form the burgers and bake or fry.