Main Course

Vegan Eggplant Burger

Name: Vegan Eggplant Burger
Total time: 35 min
Yield: 4 servings
Ingredients: 2 piece medium eggplant; 4 piece whole wheat hamburger bun; 100 g chickpea flour; 100 ml water; 100 g breadcrumbs; 3 tablespoon olive oil; 2 piece tomato; 4 leaf lettuce; 4 tablespoon vegan mayonnaise; 1 dessert spoon powdered red pepper; 1 dessert spoon salt; 0.5 dessert spoon black pepper

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 piece medium eggplant
4 piece whole wheat hamburger bun
100 g chickpea flour
100 ml water
100 g breadcrumbs
3 tablespoon olive oil
2 piece tomato
4 leaf lettuce
4 tablespoon vegan mayonnaise
1 dessert spoon powdered red pepper
1 dessert spoon salt
0.5 dessert spoon black pepper

Step-by-Step Preparation

Speed:1x

Wash the eggplants with plenty of water and dry them, then peel the skins and slice them into rings approximately 1 cm thick. Salt both sides of the sliced eggplants and place them in a large colander, letting them rest for approximately 15 minutes to drain the bitter water and excess moisture. At the end of the time, dry the eggplants thoroughly with paper towels.

In a large mixing bowl, whisk the chickpea flour, water, powdered red pepper, salt, and black pepper until you obtain a smooth and thick batter. This mixture will serve as the egg substitute for coating the eggplants.

First, coat the dried eggplant rings completely in the chickpea flour batter you prepared, then after waiting for the excess batter to drip off, dip both sides into breadcrumbs to coat the outer surface thoroughly.

Heat olive oil in a large pan over medium heat. Place the breaded eggplant slices into the hot oil and fry for approximately 4-5 minutes until both sides turn golden yellow and become crispy. Transfer the cooked eggplants to a plate lined with paper towels to drain excess oil.

Cut the whole wheat hamburger buns in half and lightly heat and toast the inner surfaces facing the pan. This process prevents the buns from soaking up the sauce and becoming soggy.

For the burger assembly, place the toasted bun on the base. Spread vegan mayonnaise on top, add the lettuce leaf, the crispy eggplant slices, and tomato slices, then close with the top bun and serve.

Chef's Tips

Waiting with the eggplants after salting them tightens their texture by drawing out excess water and ensures they absorb less oil during frying.
The consistency of the chickpea flour mixture should be slightly thicker than crepe batter; this ensures the breadcrumbs adhere perfectly to the eggplant.
Ensuring the oil is hot enough allows the outside of the eggplants to form a crust quickly, preventing them from absorbing too much oil.

Alternative & Optional Ingredients

In cases where chickpea flour is unavailable, you can also use regular wheat flour.
You can prefer standard hamburger buns instead of whole wheat bread.

Gourmet Recommendations

Acidity and depth can be increased by adding balsamic vinegar or grated fresh ginger to the vegan mayonnaise.

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Nutrition Facts

Per Serving

Calories425 kcal

Protein12 g

Carbohydrates55 g

Fat18 g

Fiber 9 g

Sugar 6 g

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Main Course

Vegan Eggplant Burger

Duration

35 min

Servings

For 4 People

Difficulty

medium

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