Ingredients

• 1 wide eggplant, sliced into 3/4-inch rounds

• 2 tbsp olive oil

• 1/2 tbsp coarse sea salt

• 2 low-protein burger buns, (1/2 bun per serving)

• 3/4 tsp ground cumin

• 3 tbsp tomato paste

• 1 tbsp balsamic vinegar

• 1 cup arugula

Instructions

1. Slice the eggplant into ¾-inch to 1-inch rounds. Brush each round with olive oil, then season with the sea salt. Grill or sauté until soft, then set aside.

2. In a small pan, toast the ground cumin over medium heat for about 30 seconds. Add the tomato paste and balsamic vinegar. Stir until combined to make a toasted cumin ketchup.

3. Place the eggplant burger on one slice of the low-protein bun (the burger is meant to be served open-faced, so you only need half a bun per burger). Spread the cumin ketchup on top of the burger and top each with ¼ cup arugula.