The Farm Cafe's Farmhouse Veggie Burger
"The minute I saw this on Foot network I said I gotta try this! Gotten off the Farm Cafe's(Portland, Oregon) website after seeing it on The Best Thing I Ever Ate. It's different from the other recipe posted here. Enjoy! Thanks Duff for pointing this recipe out for us! One of the commenters on the site said they used feta instead of cheddar and another goat cheese, so don't be afraid to experiment! I also like to roast the eggplant instead of sauteeing. To freeze, wrap in wax paper, then plastic wrap, then store in plastic container. To use, thaw overnight in refrigerator, and cook as directed. One commenter said she replaced the eggplant with mushooms and another replaced with summer squash...."
INGREDIENTS
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2 whole eggplants, peeled, diced into 1-inch cubes (about 1 pound each, you can leave peel on)
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1 tablespoon butter (or margarine)
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2 -3 scallions, chopped fine
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1 tablespoon parsley, miniced (also good with cilantro)
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1 cup shredded cheddar cheese (medium reccomended-can use goat cheese or feta)
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1 cup breadcrumbs (one reviewer used gluten free cracker crumbs)
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3/4 teaspoon fresh ground black pepper
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1 teaspoon garlic, minced
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1/4 teaspoon salt
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3 tablespoons olive oil
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