Ingredients
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1 medium eggplant, diced eggplant1 medium eggplant, diced
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1 can (15 oz) chickpeas, drained and rinsed chickpeas1 can (15 oz) chickpeas, drained and rinsed
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1/2 cup sun-dried tomatoes (not oil-packed), chopped sun-dried tomatoes1/2 cup sun-dried tomatoes (not oil-packed), chopped
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1/4 cup fresh parsley, chopped parsley1/4 cup fresh parsley, chopped
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1 small red onion, finely diced red onion1 small red onion, finely diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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2 tbsp capers, drained capers2 tbsp capers, drained
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1/4 cup gluten-free breadcrumbs gluten-free breadcrumbs1/4 cup gluten-free breadcrumbs
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2 tbsp tomato paste tomato paste2 tbsp tomato paste
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1 tsp dried oregano dried oregano1 tsp dried oregano
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1 tsp dried basil dried basil1 tsp dried basil
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/2 tsp salt salt1/2 tsp salt
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1/4 tsp black pepper black pepper1/4 tsp black pepper
Directions
Roast the eggplant, then blend it with chickpeas, sun-dried tomatoes, and Italian herbs. Shape into patties and bake until golden. Assemble burgers with a creamy basil-garlic spread, fresh greens, and juicy tomatoes for a true Italian-inspired experience. For a grain-free version, substitute almond flour or ground sunflower seeds for the breadcrumbs. The burger patties can be made ahead and refrigerated for up to 3 days before baking.
Steps
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1
Done
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. |
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2
Done
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Toss diced eggplant with a pinch of salt. Spread on the baking sheet and roast for 20 minutes, or until soft and slightly caramelized. Let cool. |
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3
Done
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In a food processor, add roasted eggplant, chickpeas, sun-dried tomatoes, parsley, red onion, garlic, capers, gluten-free breadcrumbs, tomato paste, oregano, basil, smoked paprika, salt, and black pepper. |
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4
Done
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Pulse until the mixture is combined but still has some texture (don’t over-process). |
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5
Done
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Form mixture into 4 burger patties. Place on the lined baking sheet. |
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6
Done
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Bake patties at 400°F (200°C) for 25 minutes, flipping halfway, until firm and golden. |
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7
Done
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Meanwhile, mix together all Basil-Garlic Spread ingredients in a small bowl. |
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8
Done
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Toast the gluten-free buns if desired. Spread each bun with the basil-garlic spread, add arugula, a burger patty, sliced tomato, and roasted red peppers. |
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9
Done
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Serve immediately. |
