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Vegan eggplant burger with fresh vegetables
Tasty and healthy vegan burger with eggplant

Crispy Vegan Eggplant Burger

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals
Eggplant is a true shapeshifter: spongy and bitter when raw, but creamy and soft when cooked. In this burger, the crispy breading contrasts with the tender interior, creating a texture play that rivals any meat version.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying Pan
  • 3 plates for breading
  • Paper towels

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Slice eggplant into 1/2-inch thick rounds. Salt both sides, let sit for 15 minutes, then wipe off moisture.

Tip: Salting draws out water via osmosis, making the eggplant denser and less bitter.
2 ✓

Mix chickpea flour with water and spices to form a thick batter. This replaces egg.

Tip: The batter should be the consistency of pancake batter to adhere well.
3 ✓

Dip eggplant in batter, then breadcrumbs. Fry in hot oil until golden brown.

Tip: Oil must be hot enough to sear the breading immediately so it doesn't get soggy.
4 ✓

Toast the buns cut-side down. Assemble burger: sauce, lettuce, eggplant, tomato.

Tip: Toasting seals the bun surface so the sauce doesn't make it mushy.

Recipe FAQ

Why did the eggplant soak up oil?
The oil wasn't hot enough, or you didn't salt it beforehand. Salting collapses the structure so it absorbs less oil.

Ingredients

  • 2 medium Eggplants
  • 4 pcs Whole Wheat Burger Buns
  • 1 cup Chickpea Flour
  • 1/2 cup Water
  • 1 cup Breadcrumbs
  • 3 tbsp Olive Oil (for frying)
  • 2 pcs Tomatoes
  • 4 leaves Lettuce
  • 4 tbsp Vegan Mayo
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Pepper