1Slice 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.
2In 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.
3Place 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.
Tips and advice for living with a urea cycle disorder