Low-Protein RecipesEggplant Burgers

UCD recipe eggplant burgers ingredients image

Eggplant Burgers

Ketchup with a kick! These eggplant burgers are topped with spicy arugula and a homemade cumin ketchup that is sure to satisfy.

  • Serving size: 1 burger with 1 tbsp of ketchup
  • PROTEIN per serving: 1.6 g*
  • CALORIES per serving: 198
  • Total FAT per serving: 8 g
  • Total CARBS per serving: 29 g
  • # of servings: 4
  • Time to prepare: 30 min

*Protein amount may differ depending on the brands that are used.



  • 1 wide eggplant, sliced into ¾-inch rounds
  • 2 tbsp olive oil
  • ½ tbsp coarse sea salt
  • 2 low-protein burger buns, (½ bun per serving)
  • ¾ tsp ground cumin
  • 3 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 cup arugula


  • 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.

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