Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free. Use gluten-free hamburger buns in this dish.


"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."

-Jeff Smith

The refrigerator light goes on...

Eggplant is one of those very underused ingredients. It can be sweet or savory, adding a depth of flavor to almost any dish. Used as burgers, these could go almost any way - you could use soy sauce and sesame oil and napa cabbage instead of the tomatoes to make this more Asian or some chili powder, cumin along with peppers to make it Southwestern.


Eggplant Cheeseburger

Servings: 4 | Serving size: 1 burger, including bun

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Once assembled, the burgers do not keep well: the buns tend to get soggy. Leftover, cooked eggplant and some tomato/shallot topping makes a great sandwich, though.

Serve with Cole Slaw or Bok Choy Slaw or Cilantro Lime Slaw or Jicama Slaw

4 tsp olive oil (divided)
1 Tbsp balsamic vinegar
2 tsp Worcestershire sauce
1 medium eggplant (cut into 2-inch-thick rounds)
1 large shallot (minced)
8 ounces cherry or grape tomatoes (halved)
2 Tbsp capers
4 ounces Provolone cheese
4 whole grain or gluten-free hamburger buns

Place a large skillet in the oven and preheat to 325°F.

Place 3 teaspoons olive oil, the vinegar and Worcestershire sauce in a small bowl and whisk until blended.

When the oven is hot add the olive oil mixture to the pan and then the eggplant.

Return the pan to the oven and roast for about 40 minutes. Turn the eggplant a couple of times during the roasting process.

While the eggplant is roasting, place 1 teaspoon olive oil in a small skillet over medium high heat.

Add the shallot and cook for about 2 minutes.

Add the tomatoes and capers and cook for about 10 minutes, stirring frequently, then remove from heat and set aside.

When the eggplant has cooked for about 35 minutes, toast the hamburger buns (if desired) by placing them in the oven, face down and directly on the rack.

Remove the pan of eggplant and place 1/4 of the tomato mixture on top of each eggplant.

Top with the provolone cheese and return the pan to the oven.

Cook for about 5 minutes until the cheese is melted.

Place the eggplant burgers in the hamburger buns and serve.

Nutrition Facts

Serving size: 1 burger, including bun

Servings: 4

Amount Per Serving

Calories 275 Calories from Fat 111
% Daily Value
Total Fat 13g 19%
    Saturated Fat 5g 17%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 16mg 5%
Sodium 607mg 25%
Total Carbohydrates 31g 10%
    Dietary Fiber 6g 17%
    Sugars 8g
Protein 13g
Vitamin A 15% Vitamin C 18%
Calcium 25% Iron 13%
Vitamin K 12 mcg Potassium 500 mg
Magnesium 48 mg