Some people steer clear of eggplants. When cooked wrong, we steer clear of them as well. This eggplant burger has the perfect amount of crunch and the homemade vegan mayonnaise brings it all together.
For the Vegan Mayo
- 2 7/24 c raw macadamia nuts
- 1/3 c olive oil
- 1 tbsp. apple cider vinegar
- 2/3 c water
- 1 tbsp. fresh lemon juice
- 2/3 c raw cashews
- sea salt, to taste
For the Eggplant Burger
- 1 eggplant, washed and cut into 1/2 inch slices
- 2 tbsp. coconut flour
- 2 tsp. garlic powder
- 2 tbsp. chia seeds
- 1/4 c unsweetened almond milk
- 5 sprouted wheat burger buns
- 1 tbsp. vegetable oil of choice (no olive oil!)
- lettuce leaves
- red onion, sliced
- 1 avocado, pitted and smashed
- 1 tomato, sliced
- homemade pesto
- Add all of the ingredients to a food processor or high-speed blender and blend until smooth.
- Spoon the mayo out of the blender and into a bowl. Cover with plastic wrap and store in the fridge while you make your eggplant burgers.
- Place the eggplant slices on a baking pan and lightly salt each side with sea salt. This helps to extract the moisture.
- In a medium bowl, mix the chia seeds, flour, and garlic powder. Set aside.
- Using a paper towel, pat the eggplant slices dry. Dip each eggplant slice into the flour mixture and set aside on a plate.
- Warm 1/4 cup of oil in a large cast iron skillet over medium high heat. Wait until the oil is hot (you will hear a popping sound) to put the eggplant slices in the pan. Fry for about 3 minutes on each side.
- When finished cooking the eggplant slices, remove them from the pan onto a plate coated with a couple paper towels to absorb the oil.
- Remove the Vegan Mayo from the fridge so you can start building your burgers.
- Assemble the burgers by spreading a little mayo on each bun. Place a slice of eggplant on the bottom bun and top with some smashed avocado, tomato slices, red onion slices, and lettuce. Sandwich it all in with the top bun and enjoy!