Eggplant Burgers with Quinoa and White Beans

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Eggplant
• 1 Tablespoon Olive Oil
• ¼ cups Oats
• ¼ cups Quinoa
• ¼ cups Whole Wheat Flour
• 2 teaspoons Garlic
• 2 Tablespoons Fresh Thyme
• 1 teaspoon Rosemary
• ¼ teaspoons Salt
• ¼ teaspoons Pepper
• 2 Tablespoons Almonds
• 1 can (14 Oz. Size) White Beans, Drained And Rinsed
• ¼ cups Canned Fire Roasted Tomatoes, Drained

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Halve the eggplant lengthwise, brush the cut sides with half the olive oil, and roast cut side down on a baking sheet for 35 minutes until very soft.

2. Meanwhile, rinse the quinoa, then simmer it in a pan of boiling water for about 15 minutes until tender. Drain well and set aside.

3. Scoop the eggplant flesh from the skins into a large bowl and mash it. Discard the skins.

4. Add the drained and rinsed white beans to the eggplant and mash them together until mostly smooth with some texture left.

5. Stir in the cooked quinoa, drained fire roasted tomatoes, garlic, thyme, rosemary, salt, pepper, and finely chopped almonds.

6. Stir in the oats and whole wheat flour, then let the mixture rest for 10 minutes so the oats and flour absorb moisture.

7. Divide the mixture into 8 equal portions and press each firmly into a patty about 3/4 inch thick.

8. Heat the remaining olive oil in a large skillet over medium heat. Cook the patties 5 minutes per side until browned and firm, then serve.