The burgers turned out pretty scrumptious, but I'm not sure if it was really worth the effort. I used a large eggplant - spent quite a bit of time baking it and letting it cool, but I didn't get the meat yield from it that the recipe called for. So in the end, I was only able to make two patties after about an hour's total work.
(Also, instead of baking, I just cooked on the stovetop in olive oil like I do for all other veggie burgers, and this worked just as well).
Next time I do make this though, I'll try the onion-pepper relish the author recommends.
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