What you’ll need:
1 medium sized eggplant
1 medium sized red pepper
2 scallions, optional
¼ cup mushrooms, optional
1 cup black beans or pinto beans, drained and rinsed
½ cup cooked quinoa, cooked
½ cup breadcrumbs
1 tsp chili powder
1tsp garlic powder
1 tsp paprika
S&P to taste
Whole grain, seedy buns
How to Do It:
Gather all ingredients
Heat grill or grill pan
Heat oven to 400 degrees
Cut eggplant in half, length wise and then across
Cut red pepper in half
Brush eggplant red pepper, mushrooms and scallion with olive oil.
Season with S&P
Place a large piece of aluminum foil on grill
Grill eggplant 10- minutes. Add the rest of the vegetable. Cook until tender.
When done let vegetable cool a little then peel.
Add all ingredients into a large mixing bowl. Season with S&P. Mix to combine.
Form into 4 patties. Cook in oven 20 minutes.
***Alternatively you can cook the patties on the grill using aluminum foil. Do not turn for 5 minutes so they do not break apart.
Tube of premade polenta
3 Tbs. olive oil
Turn oven to 400 degrees
Cut polenta into ½ thick rounds
Cut rounds to make three “fries
In a single layer place polenta on a lined baking sheet
Bake 25 minutes
Season with Parmesan & serve
Notes: Serve on a seedy bun with a green salad or vegetable of your choice. Garnish with tomatoes and fresh avocado