Posts tagged: recipes with eggplant

Vegan Eggplant Burgers Recipe

Eggplant is a great source of minerals and vitamins that improves our heart health and increases brain function. You can turn this simple-looking vegetable to a perfectly delicious vegan recipe. This is very easy to cook and healthy at the same time.


• 1/2 large eggplant (sliced to 1/4 inch thick)
• 1/2 onion (diced)
• 1 clove garlic (minced)
• 1/2 cup oatmeal
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 teaspoon liquid smoke
• Avocado (chopped)
• 1/2 tomato (diced)
• 1 tbsp lemon juice


Preheat oven to 450 F.

For the eggplant patties:
Season eggplant slices salt and pepper on both sides.
Place them on a baking sheet.
Bake for 10 minutes.
Flip on the other side and finish baking for another 10 minutes.

Set a large skillet over medium-high heat.
Put olive oil in the pan.
Saute onions for 2-3 minutes or until lightly brown.
Set aside.

Prepare a large bowl, add the baked eggplant, oatmeal, onions, and liquid smoke.
Mash together using a potato masher.
Continue mashing until the mixture looks like a ground meat.
Form the mixture into patties.
Set the skillet again on medium-high heat.
Place the patties and let it cook for 5 minutes on each side.
Remove from heat and transfer to a plate.
Set aside.

For guacamole top:
In a large bowl, mix avocado and tomato.
Season with salt and pepper.
Add lemon juice to taste.
Mix well.
Set aside.

Assemble the vegan burger by placing a vegan burger bun and putting the eggplant patty on it and topping it off with guacamole.

Serve and enjoy!

Tips and ideas:

You can add shredded vegan cheese or pair it up with potato or carrot fries.

Vegan Eggplant Burgers Recipe
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Eggplant Kebab Recipe – Easy Baked Turkish Shish Kebab

There are many variations of kebab, a traditional Turkish and Middle-Eastern dish, doner kebab and shish kebab being the two most famous ones. This version is, in some way, similar to others, and yet, it is special in its own way. It is very easy to make and is guaranteed to be tasty. You can also mix and match different ingredients to make it more your own.


• 3 eggplants
• 1 lbs (450g) low fat ground beef
• 1 onion
• 2 tsp salt
• ½ tsp black pepper
• 2 tsp red pepper flakes
• 1 tbs vegetable oil
• 1 tbs tomato paste
• 2-3 tomatoes
• 7 cloves of garlic
• 6 peppers
• 2 tsp of extra salt (for the water you keep sliced eggplants in)


Cut eggplants into 1/2 inch thick slices.
Put them in salty water for 30 minutes.
Put grounded beef in a bowl and add grated onion, red pepper flakes, salt, and black pepper.
Mix it well with your hands and keep in the fridge for 30 minutes.
Shape meatballs about the size of your palm when flattened.
Place into a deep oven tray among the slices of the eggplant.
Prepare the kebab sauce with tomato paste, black pepper, and salt.
Add a cup of hot water to it. Mix and then add the vegetable oil.
Pour the sauce on the meat and eggplants.
Slice the peppers and the tomatoes and put them on top of the kebab.
Add the garlic on top of the kebab too.
Bake for 45 minutes on 200°C/400F in a preheated oven.

Tips and ideas:

You can add any other vegetables you want to this kebab.

You can also add grated garlic to the meat when making the mixture for meatballs.

This kebab can also be made as the shish kebab.

Eggplant Kebab Recipe - Easy Baked Turkish Shish Kebab
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Pinakbet Or Pakbet An Ilocano Dish – Filipino Cooking With Chris Urbano

Pinakbet is considered a vegetarian dish in the Philippines, even though the meat is usually added on the top of it after cooking. It is also one of the most popular dishes in the Philippines. Different regions have their own versions of the pinakbet, but two things are always the same. Ampalaya as an important ingredient, and the way of cooking it. The traditional way is making it in a palayok (pot), and just giving it occasional shake, letting the vegetables steam with their own juices. Letting it ‘shrink’ or ‘cook until wrinkled’, as the literal translation of the word ‘Pinakkebet’ says.


• 4 cloves garlic, chopped
• 1 medium onion, chopped
• 3 pieces tomato, chopped
• ¼ cup shrimp paste (bagoong alamang)
• 1 cup water
• sweet potatoes, chopped into large pieces
• squash (kalabasa)
• Ampalaya (bittermelon/bitter gourd)
• okra (ladyfinger)
• sitaw (yard-long beans)
• sigarilyas (winged beans)
• eggplant
• cooking oil as needed
• salt and pepper to taste
• ½ kg bagnet (crisp fried pork belly) or lechon kawali


Heat oil in the pan and add garlic, onion, and tomatoes.
Add the shrimp paste and water and cook for several minutes until you can smell the paste well.
Add the sweet potatoes and squash.
When they soften, add the greens – baby Ampalaya, baby eggplant, ladyfinger, string beans, winged beans.
Let simmer and shake occasionally.
Season with salt and pepper.
When serving, top with bagnet or lechon kawalli.

Tips and ideas:

You can also use fermented fish sauce instead of the shrimp paste.

The mixture of tastes in this dish is very interesting. Sweet potatoes act as sweetener, while the bitterness of Ampalaya defines much of the Ilocano cooking. Eggplant has a pleasantly bitter taste, which is another Ilocano cooking thing, and spongy texture that leaves somewhat of a biting sensation in the upper mouth. Definitely an interesting combination, especially with all the other ingredients!

This is also quite a healthy meal. Squash and string beans are rich in vitamins and minerals, and the Ampalaya, even though many people try to avoid eating it because of its bitter taste, strengthens our immune system and boosts skin health. Okra has low calorie and has dietary fiber. Eggplant helps lowering the blood pressure, and contains potassium and fiber.

Pinakbet Or Pakbet An Ilocano Dish - Filipino Cooking With Chris Urbano
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