eggplant burgers

Since having kids, I’ve started doubling many of my recipes and freezing half of what I make. That’s a real plus when I’m craving apples or pears in summer or peaches or tomatoes in winter. It also means that on cold days when I’m dreaming of these Eggplant Burgers, they’re only minutes—not months—away. These scrumptious burgers have a meaty texture that’s moist inside, with a crisp outer crust. They’re perfect on a bun with some melted cheese and are ideal for freezing—no matter what time of year it is!

Makes 8 burgers

1 tablespoon plus 1 to 2 teaspoons olive oil

1 medium eggplant, cubed

1 garlic clove, minced

½ teaspoon salt

¼ cup chopped parsley

1 large egg

⅓ cup grated Parmesan cheese

1 cup whole-wheat bread crumbs

OPTIONAL ACCOMPANIMENTS

whole-wheat bagels, hamburger buns, sliced cheese, tomato, lettuce, ketchup, pickles

1. Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat and sauté the eggplant cubes for 3 minutes.

2. Add the garlic and salt and sauté for another 2 minutes.

3. Add 1 tablespoon water, cover, and cook for 3 minutes, or until the eggplant is fork tender. Allow to cool.

4. Place the eggplant and the remaining ingredients in a food processor and puree until smooth.

5. Form the eggplant mixture into patties, using about 2 tablespoons of the mixture for mini burgers and ¼ cup for bigger burgers.

6. Heat the remaining 1 to 2 teaspoons of oil in a large sauté pan and cook the eggplant patties for 2 minutes on each side, or until golden brown.

7. Serve with the desired accompaniments.

TO FREEZE: Place the cooked patties on a baking sheet in the freezer for 1 hour. Then place in a ziplock bag, label, and freeze for up to 3 to 4 months. When ready to serve, place the patties on a baking sheet in a 300°F oven for 10 minutes, or until warm.

ELISHEVA: Eggplant Burgers were how I got my daughter to be willing to try eggplant. The burgers were a hit and now she is open to eating eggplant in other forms as well!