Eggplant 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

  • Number of servings: 4

  • Time to prepare: 30 min

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



  • 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


  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.

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