No Beans About It Burger

Ingredients

• 3/4 pound eggplant (1 small or 1/2 large)
• 1 1/2 teaspoons salt
• 1 cup canned tomatoes
• 1 tablespoon olive oil
• 2 cups onions, chopped
• 1 clove garlic, quartered
• 1/2 cup rolled oats
• 1 3/4 cup bread crumbs
• 2 T flaxseed seed, ground
• 3/4 cup carrots, grated
• 3/4 cup zucchini, grated Pepper 2 tablespoons flour 1 tablespoon vegetable oil

Instructions

1. Preheat the oven to 400°.
2. Peel and dice the eggplant, place in colander, sprinkle with 1 teaspoon salt, toss, and let rest for 15 minutes.
3. Rinse the eggplant, place on baking sheet, and drizzle with olive oil. Place onions and garlic on the other baking sheet, and put both sheets in the oven. Bake 15-20 minutes, until eggplant is tender and onions/garlic are golden brown.
4. Grind the oats in the blender, add bread crumbs or the stale bread broken into pieces, and blend until the mixture starts forming crumbs. Pour into large bowl.
5. Drain the tomatoes and place in food processor along with eggplant, onions, and garlic. Blend until fairly smooth, then add to oat/bread crumbs and mix.
6. Stir in sesame seeds, carrots, the other 1/2 teaspoon of salt, and some pepper. Chill for one hour.
7. Dip your hands into flour, then form the mixture into 4 burgers. Heat the olive oil in the skillet over medium heat, add the burgers, and fry about 3 minutes. Turn over and cook another 3 minutes.
8. Makes four burgers.