By Sharon123 on March 25, 2011
Photo by loof
Photo by loof
"The minute I saw this on Foot network I said I gotta try this! Gotten off the Farm Cafe's(Portland, Oregon) website after seeing it on The Best Thing I Ever Ate. It's different from the other recipe posted here. Enjoy! Thanks Duff for pointing this recipe out for us! One of the commenters on the site said they used feta instead of cheddar and another goat cheese, so don't be afraid to experiment! I also like to roast the eggplant instead of sauteeing. To freeze, wrap in wax paper, then plastic wrap, then store in plastic container. To use, thaw overnight in refrigerator, and cook as directed. One commenter said she replaced the eggplant with mushooms and another replaced with summer squash."
Serving Size: 1 (1232 g)
Servings Per Recipe: 1
"If you need this one lower in fat (and less mushy) try roasting the whole eggplant/s in the oven for about an hour first. Then slice in half and scoop out the flesh. Proceed as directed. I like goat's cheese for a more delicate flavour. Good recipe, thanks."
"What a tasty veggie burger! I thought the texture was a bit mushy (I'll try adding more breadcrumbs next time) but the flavor was terrific. Don't care for onions so left them out; served on whole wheat buns with lettuce, tomato, and spicy brown mustard. Great healthy burger - thanks for sharing the recipe!"
"Had a nice taste, but didn`t love the texture. My girls eat veggie burgers, but neither of them liked this one."