Vegan Eggplant Burger with Avocado Sauce

Wash the eggplant, peel it in a striped pattern, and cut it into round slices approximately 2 centimeters thick. To remove the bitterness from the eggplants, fill a deep bowl with water, add salt, and let the eggplant slices soak in this water for 15 minutes. After the time is up, drain the eggplants and completely dry the moisture off them using paper towels.

To prepare the sauce mixture recommended by the chef, mix 1 tablespoon olive oil, 1 dessert spoon pomegranate molasses, and 1 teaspoon smoked paprika powder in a small bowl until a smooth consistency is reached. Using a brush, spread this aromatic mixture evenly over both sides of the dried eggplant slices.

Heat your cast iron grill pan over medium-high heat. Place the sauced eggplant slices onto the heated pan. Cook them under control for approximately 4-5 minutes on each side until distinct grill marks form on both sides and the insides of the eggplants are completely soft.

To prepare the vegan mayonnaise, cut a ripe avocado in half, remove the pit, and transfer the inside to a food processor or blender using a spoon. Add 1 clove garlic, 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Blend until you obtain a completely smooth and creamy mayonnaise consistency.

Cut the whole wheat burger buns in half and warm them by lightly toasting the insides in a hot cast iron pan. Spread a generous amount of the prepared avocado vegan mayonnaise on the bottom of the burger buns.

Place the washed and well-dried curly lettuce leaves, thinly sliced tomatoes, and hot grilled eggplants on top of the mayonnaise in that order. Close with the top buns, press down slightly, and serve the burgers hot.