These roasted eggplant hummus burgers are infused with curry and topped with a creamy refreshing yogurt hummus cilantro sauce. A great vegetarian burger option for summer!
1medium eggplantpeeled and sliced into 1/4 inch rounds
3tablespoonsextra virgin olive oil
1 1/2teaspoonscurry powderdivided
2clovesgarlic
2tablespoonschopped red onion
1/2cuppacked parsley leaves
1/2cupSabra roasted pine nut hummusany flavor will do though
1/2cupchopped green pepper
salt and pepper to taste
3/4cupoats
1/4cuptapioca flour
4buns
toppings of choicelettuce, tomato, onion, etc.
For sauce
1/4cupSabra hummusclassic works best but again, any flavor will do
1/4cupGreek yogurt
2tablespoonschopped cilantro
Instructions
Preheat oven to 450 degrees, line a baking sheet with tin foil and grease with baking spray.
Lay the eggplant slices on the baking sheet. Drizzle both sides with the olive oil and season with 1 teaspoon of the curry powder. Roast for 15 minutes, flipping once half way through.
While eggplant roasts, place the oats in a food process and process until finely chopped. It doesn't have to be the consistency of flour, but you want the pieces broken up. Transfer to a large bowl and set aside.
When the eggplant is done roasting, roughly chop it and add it to the food processor.
Add the remaining curry powder, garlic, red onion, parsley, hummus, green pepper, salt and pepper and process for 10-15 seconds until everything is combined but still somewhat chunky.
Transfer the mixture to the large bowl with the oats.
Add the tapioca flour to the bowl and stir until combined.
Reduce the oven temperature to 400 degrees.
Form the mixture into 4 patties with wet hands (it will be a wet batter) and place on the baking sheet.
Bake for 45 minutes, flipping once halfway through.
While the burgers bake, make the sauce by combining the Greek yogurt, hummus and cilantro in a small bowl and mixing together.
Assemble the burgers by placing them on a bun with desired toppings and spoon the sauce on top.