This aubergine chickpea burger recipe was created in a pure accidental style, which is how it often happens with my recipes. Impromptus.
One evening I was in my kitchen with one aubergine, or eggplant if you like, wondering what I could make with it. So I did what I usually do. I googled the words aubergine recipe and browsed around some fabulous food blogs until I came across a recipe for aubergine (meatless) meatballs in tomato sauce and on spaghetti which looked delicious. But! Oh but the but, the truth was I didn’t feel like boiling spaghetti, making the sauce etc. So from the aubergine balls I let my mind go wild for a few seconds and came up with these aubergine and chickpea patties. Guys, now these are seriously tasty.
Aubergine Chickpea Burger Recipe
To be honest I was debating whether to call these burgers, fritters or patties. The nerd part of me checked the definition of both. In theory a burger should contain minced meat, though it doesn’t strictly have to. Fritters are supposed to be smaller in size. Patties are with vegetables so strictly speaking they are patties. I like the idea of calling them vege burgers though…
You can substitute the mint for parsley, or use both. Also I added some chilli flakes, but you can omit them if you don’t want them to be spicy. The chickpeas must obviously be already cooked. I used chickpeas that were ready cooked from a jar, they are pretty well done in Spain. Also, I fried these with a small amount of olive oil, though next time I want to stick them in the oven instead. I think that would be really good.
Ingredients (makes 7 patties / burgers)
1 large aubergine, 2 cups chickpeas, 3 tablespoons tapioca flour, 1 small clove garlic, 1/2 teaspoon cumin seads, 1 big handful fresh mint, 1/2 teaspoon chilli flakes, salt, freshly ground black pepper, 3 teaspoons olive oil
Preheat the oven to 190ºC. Wash and cut the aubergine into cube like pieces. Roast in the oven for about 50 minutes.
Meanwhile, peel the garlic and wash the mint. Put all the rest of the ingredients, except for the oil into a food processor. Mix until you get chunky bigger than lentils sized grains. Place into a large bowl.
Once the aubergine is cooked, add them to the food processor and mince it into smaller pieces. Then add them to the bowl. Mix everything together and shape them into burgers.
Heat the olive oil in a large pan. Cook on both sides on medium heat.
Just for the record, Ì later dipped these in Sriracha sauce, just for the sake of a chilli overdose.