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  • baked EGGPLANT burger patties -Turkish influence

    2 votes
    baked EGGPLANT burger patties -Turkish influence
    Servings: 12
    by Foodessa
    345 recipes
    >
    Coated patties of creamy textured eggplant with robust flavours get baked. A satisfying vegetable burger was enjoyed from this crispy outer with its soft interior. For a detailed post...refer here: http://www.foodessa.com/2015/09/baked-eggplant-burger-patties-turkish.html

    Ingredients

    • . 2 medium Eggplants*, peeled, cubed -- approx. 2 cups cooked
    • . 2 large eggs
    • . 2 tsps. Dijon mustard
    • . 1/2 tsp. each: granulated garlic powder, sea salt
    • . 1/4 tsp. each of dried herbs: basil, marjoram, sage, tarragon
    • . 1 cup aged Cheddar cheese, shredded, packed
    • . 1/2 cup roasted almonds, crushed
    • . 1 cup breadcrumbs or any crushed cracker -- (separated 1/2 cup + 1/2 cup for coating)
    • .
    • . * If desired, the cubed eggplant can be salted for about 30 minutes to rid it of its slight bitterness. Optional: roasting of the eggplant enhances flavour.

    Directions

    1. . Prepare a steamer to receive the peeled and cubed eggplant. Once steamed to fork tender (about 10 minutes) let it rest to cool to room temperature. Then, place the eggplant in a fine sieve to squash lightly and extract any remaining water.
    2. . In a medium bowl, beat together the eggs as well as the Dijon and all seasoning. Add the cooked eggplant and lightly mash it together with this egg mix.
    3. . Finish by adding the cheese, nuts and only the 1/2 cup of breadcrumbs. Mix completely. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to two days ahead.
    4. . > ASSEMBLY and BAKING: Pre-heat the oven to 375F. Position rack to the 2nd level from the bottom. Prepare a large, parchment lined baking sheet.
    5. . With the aid of an ice-cream scoop, make patted, packed portions of mix. Release balls onto a platter. Then lightly form thick, burger patties. Note: the patties will feel quite wet...it's fine.
    6. . With the remaining breadcrumb, coat each pattie lightly and very gently tap off the excess. Place them on the baking sheet.
    7. . Bake patties for 20 minutes and then take them out to gently flip them for another 10 minute baking time.
    8. . Happy moments from Claudia's kitchen...FOODESSA.com

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    Reviews

    • Denise Sherin
      Denise Sherin
      looks awesome! My son loves eggplant, so I can't wait to try this!
      1 reply
      • Foodessa
        Foodessa
        Hello Denise,
        Thanks for your comment.
        When you do try making these...I'd love to get your feedback.
        Flavourful wishes,
        Claudia

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