1 tablespoon olive oil
2 whole eggplant, peeled and diced in
2 scallions, chopped
1 tablespoon parsley, minced
1 cup medium cheddar, shredded
1 cup breadcrumbs
¾ teaspoon black pepper
1 teaspoon garlic, minced
¼ teaspoon salt
3 tablespoons olive oil
1. Over low heat in a large nonstick pan, heat the olive oil and sauté the eggplant until gray and very soft, about 15 minutes.
2. Mix together the eggplant and the remaining ingredients except oil, and chill for 30 minutes in refrigerator.
3. Form into 6 patties about an inch thick.
4. In a sauté pan, heat olive oil until shimmering hot, fry each side of patty until dark brown, about 5 minutes each side. Serve on a locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
Serves 6. Per serving (½ cup per patty): 238 calories, 14.5 g fat (5.1 g saturated fat), 20 mg cholesterol, 8 g protein, 20 g carbohydrates, 5 g fiber, 242 mg sodium