Blast From the Past: Eggplant Burgers
I was weeding through some photos and found these. Oh, man, just looking at them made me want to eat an eggplant burger right NOW! I suppose I am past the end of the eggplant season....I don't think I saw any at the co-op last time I was there....the bushel of local eggplants had to run out sooner of later, I guess.
So, on a crisp autumn evening I shall reminisce about awesome summer barbeques.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU70b8Q8CN6Ickd7CNEZ8Y2Qz2hYeNFuBmNR2BYRhKfEpydhLhvoLbJ0WqQbAiVsjEsLtyFscyX-DE4WrhE81tNKGdciygPnBxW5rvZ3h5ll2suBGQeQ9uIeHH4bn7LfLm-isqGVJ8Shw/s320/972011+421.jpg)
So, on a crisp autumn evening I shall reminisce about awesome summer barbeques.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU70b8Q8CN6Ickd7CNEZ8Y2Qz2hYeNFuBmNR2BYRhKfEpydhLhvoLbJ0WqQbAiVsjEsLtyFscyX-DE4WrhE81tNKGdciygPnBxW5rvZ3h5ll2suBGQeQ9uIeHH4bn7LfLm-isqGVJ8Shw/s320/972011+421.jpg)
Eggplant Burgers
Slice up the eggplant into rings, about 1/4 - 1/2 inches thick.
Take each slice and dredge in egg replacer (we use Ener-G).
Dip in nutritional yeast until well coated. (I suppose you could use a more traditional breading, but nooch is just the best!)
Fry up in a skillet until golden brown.
Salt and pepper to taste.
Serve.
Slice up the eggplant into rings, about 1/4 - 1/2 inches thick.
Take each slice and dredge in egg replacer (we use Ener-G).
Dip in nutritional yeast until well coated. (I suppose you could use a more traditional breading, but nooch is just the best!)
Fry up in a skillet until golden brown.
Salt and pepper to taste.
Serve.
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Ah, look at that big green garden....it is so empty now! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTtjJfA8shHrLSkX7wlkmHYk_DxOiC_DoND72NhIBxhznvN0YGERdSBN9ttJ3wyFF7uFSf0vh0KlogugnAH4ivulXINZksdwD_Qc7GkfLDKH1Kw1h_n4e-1twuXwaBBnxDZql7cb3SOs/s320/972011+430.jpg)
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