Eggplant Burgers
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.
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
-
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.
-
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.
-
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.