veggie burger

[Guest guest]

veggie burger

¾ pound eggplant (1 small or ½ large)

1½ t salt

12 slices sun-dried tomatoes

1 c water

1 T olive oil

2 c onions, chopped

1 clove garlic, quartered

½ c rolled oats

1¾ c bread crumbs (or 7 slices of stale/toasted sandwich bread)

2 T sesame seeds, toasted

1½ c carrots, grated

Pepper

2 T flour

1 T vegetable oil

 

Directions Preheat the oven to 400°.

Peel and dice the eggplant, place in colander, sprinkle with 1 t salt, toss, and

let rest for 15 minutes.

 

Place the sun-dried tomatoes and water in the small saucepan, bring to a boil,

and simmer for 5 minutes.

 

Rinse the eggplant, place on baking sheet, and drizzle with olive oil. Place

onions and garlic on the other baking sheet, and put both sheets in the oven.

Bake 15-20 minutes, until eggplant is tender and onions/garlic are golden brown.

 

Grind the oats in the blender, add bread crumbs or the stale bread broken into

pieces, and blend until the mixture starts forming crumbs. Pour into large bowl.

 

Drain the tomatoes and place in food processor along with eggplant, onions, and

garlic. Blend until fairly smooth, then add to oat/bread crumbs and mix.

 

Stir in sesame seeds, carrots, the other ½ t of salt, and some pepper. Chill for

one hour.

 

Dip your hands into flour, then form the mixture into 4 burgers. Heat the olive

oil in the skillet over medium heat, add the burgers, and fry about 3 minutes,

until golden brown. Flip, repeat, and serve.

 Hugz

karen