Yields 4 to 6 burgers
2 tablespoons sesame oil
12 ounces peeled and cubed eggplant
2 tablespoons minced garlic
8 ounces diced onions
1 teaspoon cumin
salt and pepper
1/2 cup vegetable broth
3/4 cup TVP granules
1 cup chickpea flour
oil for frying (optional)
Preheat the sesame oil in a skillet over medium-high heat. Add the eggplant, cook for about 5 minutes.
Add the garlic, diced onion, cumin, and salt and pepper to taste. Cook for 15 minutes, uncovered, turning occasionally.
Add the vegetable broth, then stir in the TVP. Cover and remove from the heat. Let stand for about 10 minutes.
Uncover and stir in the flour. Mix very well.
Cover and refrigerate for at least 30 minutes, or even until the next day. The longer you leave it in the fridge the more the flour will absorb the flavors of the mixture. In addition, refrigeration helps make the patties easier to form.
Preheat the oven to 350 degrees.
Form into 4 to 6 patties. Bake uncovered, for 20 minutes, or until firm and just beginning to brown. Then, if desired, fry in oil for 2 to 3 minutes per side, until a nice golden crust forms.
The burger is perfect on flatbread or in a pita, I used a bagel thin. hummus or garlic artichoke spread would make a great spread for this burger. A nice side dish would be traditional Tabbouleh Salad also found on this blog.
Recipe is from the cookbook "The best veggie burgers on the planet" Photos by Laura Spear