A true flavor explosion-that's the best way to describe this gluten-free vegetarian eggplant patty in a beefsteak tomato. The eggplant forms the creamy, lightly caramelized base of the patty, while the walnuts add a surprising crunch. With a blend of seasonings, egg, and breadcrumbs, we create a sturdy, satisfying patty. Instead of a classic burger bun, we use a juicy beefsteak tomato for a healthy, fulfilling, and above all, delicious lunch option.
Eggplant patty in a beefsteak tomato
Ingredients
- 1 eggplant
- 50 grams walnuts
- 1 shallot
- 2 cloves garlic
- 5 grams basil leaves fresh
- 3 tablespoons breadcrumbs
- 1 egg
- pepper to taste
- salt to taste
- chili flakes to taste
- 4 beefsteak tomatoes
- 4 slices cheddar cheese
Instructions
Some cutting work to start
- Crush the garlic cloves with a kitchen knife and remove the skin. Then cut them into medium-sized pieces.
- Remove the ends and skin from the shallot. Then cut it into medium-sized pieces.
- Remove the green leaves from the eggplant. Cut it in half lengthwise and then cut it into small pieces.
Preparing the eggplant mixture
- Heat some olive oil in a large pan and briefly fry the shallot and garlic.
- Then add the eggplant and simmer covered for ten minutes until cooked.
- Now transfer everything to a food processor and add the walnuts and basil. Puree this mixture.
- Add the egg and breadcrumbs to the mixture and mix well. Season to taste with herbs such as pepper, salt, and chili flakes.
- Leave the mixture to cool and set in the refrigerator.
Baking the eggplant patty in beefsteak tomato
- Preheat the oven to 180 °C (350°F).
- Remove the stems from the beefsteak tomatoes and cut a thin slice off the top. Then cut the tomatoes in half.
- Brush a baking tray with some olive oil and place the beefsteak tomatoes on it with the stable side down.
- Now place a kitchen ring on the beefsteak tomato and fill it with the eggplant paste.
- Then remove the ring and cover the patty with a piece of cheddar.
- Place the other half of the tomatoes on top and secure it with some toothpicks.
- Bake in the oven for 20 minutes until the beefsteak tomatoes are cooked.
Nutrition
How to make eggplant patty in a beefsteak tomato?
This burger isn't just gluten-free, delicious, and healthy-it's also incredibly easy to make. So don't let anything stop you from trying it!
Some cutting work
We'll start with the garlic cloves. To easily remove the skin, first crush them lightly with the flat side of a chef's knife. Once peeled, chop them into medium-sized pieces-we'll purée them later in the food processor anyway.
Do the same with the shallot: trim the ends, peel it, and chop it into medium-sized pieces.
Finally, let's tackle our star ingredient: the eggplant. Remove the green leaves, then halve the eggplant lengthwise. Cut each half into small pieces.
Preparing the patty mixture
Heat some olive oil in a pan. Sauté the shallot and garlic briefly, then add the chopped eggplant. Let it stew for about 10 minutes until tender.
Transfer the cooked eggplant to a food processor. Add the walnuts and basil, then purée everything together.
Finally, stir in the egg and breadcrumbs. Mix well and season to taste with pepper, salt, and chili flakes. Place the mixture in the fridge to cool and firm up.
Baking the eggplant patty in beefsteak tomato
If needed, remove the stems from the beefsteak tomatoes. Slice a thin piece off the top to help them stand upright, then cut them in half horizontally, creating a top and bottom.
Preheat the oven to 180°C (350°F) and lightly grease a baking tray with olive oil.
Place the stable bottom half of each tomato on the tray. Shape the eggplant patties by hand or with a kitchen ring to fit neatly on top of the tomato halves. If using a ring, place it directly on the tomato and fill it with the eggplant mixture.
Top each patty with a slice of cheddar, then place the other tomato half on top. Secure everything with a few toothpicks.
Bake for 20 minutes. Remove from the oven and let cool slightly-the tomatoes will be piping hot!
More surprising.eggplant
Eggplants are wonderfully versatile vegetables that can be prepared in so many delicious ways. Let these surprising eggplant recipes convince you to give them a try!
- Braised eggplant with meatballs.
- Eggplant con chili.
- Stuffed eggplant with minced poultry.
- Tomato-eggplant-lentil curry.
- Eggplant pizza with tomato and cheese.
- Moutabal - Jordanian eggplant dip.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
A surprising new interpretation of a classic burger. Vegetarian and gluten-free.