Best 8 Eggplant Aubergine And Portabella Burgers Recipes

In the realm of culinary delights, the eggplant aubergine and portabella burger stands as a beacon of creativity, promising a symphony of flavors and textures. This tantalizing dish combines the earthy richness of eggplant and portabella mushrooms with the comforting familiarity of a burger, creating a culinary experience that is both unique and satisfying. Whether you are a seasoned vegetarian seeking a new protein source or a meat-lover looking to expand your culinary horizons, this recipe is sure to captivate your taste buds and elevate your burger game to new heights. Let's embark on a journey of culinary discovery as we explore the best recipe for eggplant aubergine and portabella burgers, promising a dining experience that will leave you craving for more.

Here are our top 8 tried and tested recipes!

EGGPLANT & HUMMUS BURGER RECIPE BY TASTY

Eggplant & Hummus Burger Recipe by Tasty image

Here's what you need: chickpeas, garlic, olive oil, lemon, tahini sauce, ground cumin, salt, eggplant, olive oil, paprika, garlic powder, red pepper flakes, salt, pepper, hamburger buns, lettuce, red onion

Provided by Merle O'Neal

Categories Dinner

Yield 2 burgers

Number Of Ingredients 17

Ingredients

15 oz chickpeas, 2 cans, drained and rinsed
3 cloves garlic
¼ cup olive oil, plus more for serving
1 lemon, juiced
2 tablespoons tahini sauce
1 teaspoon ground cumin
salt, to taste
1 eggplant
¼ cup olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon pepper
2 hamburger buns
lettuce, to serve
red onion, sliced, to serve

Steps:

Combine chickpeas, garlic, lemon juice, tahini, cumin, and salt in a blender and blend until smooth.
Slice eggplants into four 1-inch (2 ½ cm) slices. Sprinkle eggplant slices with salt and let sit for 20-30 minutes, then pat dry.
In a small bowl, stir together oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
Brush each side of the eggplant slices with the oil and spice mixture.
Heat a pan or grill on medium-high heat and cook each eggplant slice for 3-4 minutes per side.
Build your burger with the hummus sandwiched between two eggplant slices.
Enjoy!

Nutrition Facts : Calories 1217 calories, Carbohydrate 130 grams, Fat 67 grams, Fiber 28 grams, Protein 31 grams, Sugar 26 grams

EGGPLANT SANDWICHES

Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories Main Dish Recipes Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

EGGPLANT BURGERS

Eggplant Burgers image

This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.

Provided by Irv Thomas

Categories Fruits and Vegetables Vegetables Eggplant

Time 14m

Yield 6

Number Of Ingredients 11

Ingredients

1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
½ onion, sliced
½ cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard

Steps:

Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 52.8 g, Cholesterol 27.9 mg, Fat 18.8 g, Fiber 4.9 g, Protein 13.8 g, SaturatedFat 7.1 g, Sodium 1720.3 mg, Sugar 24.7 g

EGGPLANT (AUBERGINE) AND PORTABELLA SCHNITZEL

Eggplant (Aubergine) and Portabella Schnitzel image

Make and share this Eggplant (Aubergine) and Portabella Schnitzel recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup low-fat milk
1 large egg
2 cups dried Italian seasoned breadcrumbs
8 large portabella mushrooms, stemmed
2 medium eggplants, sliced into 1/2-inch rounds
cooking spray, for coating vegetables (or olive oil)
3 tablespoons butter
3 tablespoons extra virgin olive oil
3 teaspoons capers
3 tablespoons lemon juice
3 tablespoons parsley, chopped
lemon slice (to garnish)
parsley sprig (to garnish)

Steps:

Preheat the oven to 350°F Coat baking sheet with cooking spray.
To Make the Schnitzel:.
Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
To make Lemon Caper Sauce:.
Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES

Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large eggs, beaten, at room temperature
2 cups panko breadcrumbs
Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
Four 4-inch diameter portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil, for drizzling, optional
Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
3/4 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
8 ounces gruyere cheese, shredded
2 cups arugula

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

Ingredients

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)

Baked Eggplant With Portabellas and Tomato Sauce (Vegetarian) image

The amount listed will serve about 3-4 people although my DH and DS could eat this dish by themselves lol! you can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but I doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, I don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h50m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 large eggplant (peeled and sliced into 1/4-inch slices)
2 -4 tablespoons olive oil
salt and black pepper
2 onions, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
2 teaspoons italian seasoning (or to taste)
2 -4 teaspoons dried chili pepper flakes
portabella mushroom, coarsley chopped (or use white mushrooms, sliced)
2 (8 ounce) cans tomato sauce (can use less tomato sauce if desired, Hunt's is the best for this!)
3 cups mozzarella cheese, divided (or to taste)
1/3 cup grated parmesan cheese (or to taste)

Steps:

Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
Set oven to broiler heat.
Grease a large baking sheet.
Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
Spread HALF the mushroom mixture on the bottom of the dish.
Arrange HALF the eggplant slices over the mushroom mixture.
Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
Cover and bake in a 375 degree oven for about 1 hour.
Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
Return to oven uncovered for another 5-6 minutes or until the cheese melts.
Let stand about 10-15 minutes before serving.
Delicious!

EGGPLANT (AUBERGINE) AND PORTABELLA "BURGERS"

Eggplant (Aubergine) and Portabella

These are delicious sandwiches. Use vegetarian Worcestershire sauce. I have tried making these also with fresh mozzarella and American cheese, but the fontina is wonderful. Also, it's good to prepare eggplant before cooking. Slice, salt both sides and place on a paper towel on a plate. Put a paper towel over the slices and place another plate on top and then place something heavy on top of the plate. This helps draw out eggplant's natural bitterness and allows you to get away without using so much oil to cook it with. After an hour or so, remove the eggplant and brush off the salt and use. I've also heard of people rinsing off the eggplant but I've never rinsed it.

Provided by Gingersnap in Midwe

Categories Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (3 -4 inch) portabella mushrooms, cleaned and gills scraped off
vegetarian worcestershire sauce
4 English muffins, split
4 ounces thinly sliced fontina
4 slices eggplants, very thin
1 tablespoon mayonnaise
1 large tomatoes

Steps:

Preheat oven to 450°F.
Spray a nonstick skillet with cooking spray and place over medium heat until hot. Spray the mushroom tops with cooking spray and brush on Worcestershire sauce. Heat them in the skillet, tops down, for 3-4 minutes and turn them over for 3-4 minutes. Remove them when tender and set aside.
Put the muffin bottoms on a baking sheet and top with cheese. Bake them until the cheese melts and remove them from the oven and the baking sheet.
Spray both sides of the eggplant with the spray and brush with Worcestershire sauce and place them on the baking sheet. Bake them 5 minutes and turn. Place the muffin tops also on the baking sheet at this time and bake for 5 minutes. Bake until the eggplant is tender and the muffin tops golden.
To make your sandwich, place a small amount of mayo on the muffin bottom. Layer tomato, eggplant and mushroom on the bottom and top with the top half of muffin.

Nutrition Facts : Calories 263.1, Fat 11.2, SaturatedFat 6.1, Cholesterol 34.1, Sodium 499.2, Carbohydrate 28.3, Fiber 2.5, Sugar 3.9, Protein 12.8

Tips:

Choose ripe and firm eggplants and portobello mushrooms: Look for eggplants with a deep purple color and smooth, shiny skin. Portobello mushrooms should be firm and have a deep brown color.

Slice the eggplants and portobello mushrooms evenly: This will help them cook evenly. If the slices are too thick, they will not cook through properly. If they are too thin, they will dry out.

Marinate the eggplants and portobello mushrooms: Marinating helps to add flavor and moisture to the vegetables. You can use a simple marinade made with olive oil, balsamic vinegar, garlic, and herbs.

Cook the eggplants and portobello mushrooms over medium heat: This will help them to cook through without burning. If you cook them over high heat, they will brown too quickly and the inside will not be cooked properly.

Assemble the burgers: Once the eggplants and portobello mushrooms are cooked, you can assemble the burgers. Place a slice of eggplant on a bun, top with a slice of portobello mushroom, and then add your favorite toppings. You can also add a slice of cheese.

Conclusion:

Eggplant, aubergine, and portabella burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and nutrients, and they are a great way to get your daily dose of vegetables. These burgers are also relatively easy to make, and they can be customized to your liking. So next time you are looking for a burger that is both delicious and healthy, give eggplant, aubergine, and portabella burgers a try.