The Recipes

Mediterranean Eggplant Burgers

I was kind of regretting going heavy on my produce tonight, but this meal is hearty and will make you forget you're not eating meat.

Mediterranean Eggplant Burgers


- 1/2 red onion, diced
- 1/4 red bell pepper, diced
- 2 garlic cloves, minced
- pinch crushed red pepper
- 2 roma tomatoes, cut into 1/2-in. pieces
- 1 eggplant, peeled and cut into 1/2-in. pieces
- 3-4 T. Sunday tomato sauce or jarred sauce
- 1/4 c. bread crumbs
- 6 sprigs of chopped fresh oregano leaves
- 1/4 c. parmesan cheese
- 2 T. ricotta cheese per patty
- 1/2 lemon, zested
- handful of flat-leaf parsley, chopped
- salt
- pepper
- olive oil

In a large sautee pan, heat 2-3 T. of olive oil.  Add the onions and red bell pepper, season with salt, and cook it for 7-8 minutes.  Add the crushed red pepper and garlic, stir, and cook another two minutes.  Add in the eggplant and tomatoes and salt again.  Stir to combine, then add in the tomato sauce.  Stir, and cook for 30 minutes, stirring often to prevent the mixture from burning.

Remove the eggplant from the heat and allow it to cool.  Preheat the oven to 400 degrees.  Once cool, add in the bread crumbs, oregano and parmesan.  Mix the ingredients with your hands, and form patties.  Sprinkle a bit of extra bread crumbs in another dish and lightly dip the patties in the crumbs.  Place the patties on a baking sheet and drizzle with olive oil.  Bake for 10 minutes.

While the patties are baking, stir together the ricotta with the lemon zest, lemon juice, and parsley.  Season with salt and lots of cracked black pepper and set aside.

Remove the patties from the oven and top with the ricotta.  I served mine with a light salad with just a little bit of the lemon juice and some olive oil.

Okay.. sorry, but I just ate this before I posted, and OMG.  You're crazy not to try it.