The thing about being gluten free is that I sometimes crave things that I can’t have. Lately, I’ve been craving BREAD. And because I don’t like to eat a lot of processed foods, and most gluten free items are, I don’t like to substitute with gluten free bread. I really do try to stick with mostly Paleo items, so that’s where this eggplant burger saves the day! The “bun” is meaty, filling, flavorful, and also good for you! Instead of bread crumbs, I use almond meal, which adds an extra boost of heart-healthy vitamins and minerals. You can add any filling your heart desires, and you can easily make it a satisfying vegetarian meal. This is certainly a dish that will make it into heavy rotation on our table this fall!
Paleo Eggplant Burger
Makes 4 burgers. Serves 2 hungry people, 4 people with sides
1 medium eggplant (1 to 1 ½ pounds), cut into ½ inch rounds
2 -3 large eggs, beaten
1 and ½ cup almond meal, divided (plus more if needed)
½ cup canola or extra virgin olive oil
Kosher or sea salt to taste
1-2 slices prosciutto per burger
2 beefsteak tomatoes, sliced
½ cup fresh basil leaves
(add whatever you want! If you can have goat cheese, go for it…)
Place ½ cup almond meal, eggs, and 1 cup almond meal in three separate shallow bowls. Dip the sliced eggplant rounds in the ½ cup almond meal first, then the eggs (letting the excess drip off), then the 1 cup almond meal, gently pressing so that it sticks.
Heat half your oil in a large non-stick skillet over medium-high heat. Cook half of the eggplant until crispy and golden brown, about 2-3 minutes per side. Transfer to a paper towel lined plate. Wipe out your skillet (the leftover pieces will burn if you don’t), and cook the other batch the same way. Sprinkle the hot eggplant with salt to taste.
Layer your fillings between 2 slices of the eggplant and enjoy!!
recipe adapted from Real Simple