It is that time of year again when I am getting 1/2 a dozen eggplants in my CSA. For those of you who do not know yet what a CSA is, it stands for Community Supported Agriculture. Each spring you pay a farmer a set price to help them get started for the year. Then each week or month, depending on the program, you receive a box of fresh produce from that farmer. It is a bit of a gamble because how much you get depends on how good growing season is. This then supports the farmer because they get enough money to grow everything regardless of how the season goes as well. I always get wayyyy too much food and never know what to do with it all.
A few years back I found this recipe for eggplant burgers and I fell in love so I wanted to share it with you again.
- 2 medium eggplants or 3-4 Japanese eggplants
- 1/2 red or sweet onion, minced
- 1/2 green pepper, minced
- 4 oz crumbled feta cheese
- 1 1/4 cup plain panko breadcrumbs (gluten free crumbs works just fine)
- 2 eggs, beaten
- 1 1/2 teaspoon Greek seasoning
Take half the eggplant (you can peel it or not) cube it and steam in in a pot using only about a half inch of water until soft. Drain and let cool. Once cooled, squeeze water completely out of eggplant and place in a large bowl. Mash the softened eggplant in the bowl until it reaches a chunky-smooth texture
Shred the remaining eggplant (uncooked and I like to peel this one) using a box grater and combine with the steamed eggplant. Add other ingredients into the bowl and mix thoroughly.
Using a 1/4 cup measuring cup, scoop out mixture and place in a preheated skillet with olive oil. Flatten and shape. Cook over medium high heat until browned, about 5 minutes. Flip and continue to cook for another 5 minutes.
I love this burgers so much I have been hoarding my eggplant for the last two weeks of my CSA so I had enough to make them. I hope you enjoy them too.