Eggplant Burger

Sunday is a day I will think of cooking something nice for the two of us.  A satisfying SUNDAY. To kill two birds with one stone, I decided to make this for our dinner.  Healthy Eggplant Burger with home sprouted sugar snow peas and homebaked burger buns. Craving to knead is strong and at the same time, the sprouts are ready for harvesting.  

It took me a few hours to make this delicious and at the same time healthy.  Hubby asked why I am making this for dinner, I told him simply because my hands are itchy to knead and my sprouts are ready for harvesting :)  Burger patties made from eggplant !!! For him a meat eater , it doesn't sound exciting for him , for I have a few tins of SPAM  ready for him, in case he doesn't like the vegan style of burger :p  Anyway, this is a to die for burger. The eggplant is so tasty .  I enjoyed two at one go while the hubby had his with slices of luncheon meat.  Hard to convince a meat eater :)  He missed a good healthy burger though :)

I am happy my burger buns turned out so good , shape and texture

the egg plant burger looks like beef burger :)

added cucumber pickles and tomato slices besides the

home sprouted peas shoots

 this added extra nutrients to the burger :)

love to stack up the burger 

Taste awesome... and who say

vegan burger doesnt taste good...

 you dont know what you are missing...this is yummy

good that I have added to my table menu

 the peas shoots taste good, young and tender

and fragrant..nothing beats homesprouted ones

my home sprouted dwarf sugar snow peas shoots

Eggplant Burger

Ingredients 

Makes about 6 burger size patties

2 large japanese eggplant , peeled and diced
2 tablespoons olive oil, divided
1 small onion (or 2 scallions), thinly sliced
1 garlic clove, minced
1 cup / 3.5 oz / 100 gr grated sharp Cheddar cheese
2 tablespoons chopped fresh parsley
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 cup / 3.4 oz / 96 gr almond meal (or gluten-free breadcrumbs)

*use vegan cheese to make them vegan

Directions
Heat 1 tablespoon of olive oil in a large (preferable non-stick) skillet over medium-high heat, add onion and salt and saute’ for 5 minutes until translucent. Add garlic and saute’ for 1 further minute, until fragrant.

 
Finally add eggplant cubes and saute’ - stirring every now and then - until browned and soft, about 10 to 12 minutes.

 
Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this).
Add cheese, parsley, black pepper and stir until well combined.
Add almond meal (or GF breadcrumbs) ¼ cup at a time and mix with your hands until it reaches a firm consistency and will hold up as patties (you might need to use more or less almond meal).

 
Transfer mixture to the refrigerator for 20 minutes to allow the almond meal to suck up some of the moisture.

 
Take the bowl out of the refrigerator and with dampened hands form 6 burger size patties.
Heat the remaining tablespoon of olive oil in the same skillet you used before over medium-high heat.

  
When sizzling, add patties (in batches if necessary) and cook for about 4 minutes on each side until browned.

Homemade Burger Bun

ingredients: 

210g bread flour
60g plain flour
125ml full cream milk
42g caster sugar
half teaspoon of salt
4g instant yeast
30g beaten eggs 

84g water dough
22g unsalted butter

Recipe for the water dough "water roux":

Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down. Use only amount required. The rest can be kept in the fridge for 2 to 3 days only. If there is grey mold, throw away.

Method of making the bun :

Place all the ingredients for kneading except the butter until everything come together and become a smooth dough then add in the butter a little at a time.

Let the dough slowly absorb the butter. Gently knead till dough is smooth and not sticking to hand.

Let it proof for 50 to 60 minutes in a clean bowl cover with cling warp.

Divide the dough into even size of 6 portions or any size you like it to be then let it rest for 10 minutes.

Shape the dough into smooth round shape. Prepare some water on a a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place the dough on a baking tray and let the it proof for 40 minutes. Bake at 180C for 15 minutes.

Enjoy !

Stir Fry Eggplant With Chicken Strips And Wood Ear Fungus

I love eggplant cooked in anyway.  I saw this recipe in one of the chinese food magazine and I knew I have to try it out and no regrets.  It was one simple to whip up and yet tastes so good.  This looks like restaurant dish.  All you have to do is cut the eggplant , chicken meat,  ( you can use the chicken thigh or breast meat )   , wood ear fungus and spring onions ( homegrown ) into strips.  Not much work ..right ?  Marinade the chicken strips with oyster sauce, chinese cooking wine and a teaspoon of corn flour and a drop of sesame oil.  And you are ready to stir fry all the ingredients and serve this delectable dish with your piping hot rice !

Stir Fry Eggplant With Chicken Strips And Wood Ear Fungus - WB Kitchen

ingredients :

2 medium size eggplant - cut into strips
1 cup of vegetable oil for deep frying

1 chicken breast - cut into strips and marinade with 1 tsp of oyster sauce
1 tsp of corn flour, a drop of sesame oil, a dash of ground white pepper

spring onion - cut into 1" length
3 pieces of wood ear fungus - soak, cleaned and cut into strips

Preparation:

1.  Heat 1 cup of oil in a deep wok, when oil is heated,  put in the eggplant strips and deep fry for a minute. Take out and drain off excess oil on kitchen paper. Leave aside.

2.  Put in the marinated chicken strips into the hot oil and deep fry for a minute.  Take out and drain off excess oil on kitchen paper. Leave aside.

3.  Pour all the oil from the wok, leaving a tsp of oil in the wok.  Using the same wok, saute garlic till fragrant, add in the wood ear fungus and the rest of the ingredients.  Stir fry till well combined, add in seasoning to taste.  Dish up and serve hot.

Enjoy !

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Tangy And Savory Eggplant With Bonito Flakes Topping

This is another way to cook eggplant. You can steam or blanch them in water and pour sizzled soy sauce oil over them and garnish with chopped chillies, bonito flakes and crispy fried shallot slices.  Finish touch , squeeze calamansi juice over it.  This dish will surely wow you over ! Unless you are no fan of eggplant LOL!  My Piggy Jo loves this dish.  WB and my Piggy Joshua not keen on eggplant . Joanna and myself are the only ones in the family that love eggplant no matter how it is prepared.  You can serve this as a side dish...as for me I can just slurp in down without rice :p  It is tangy and savory at the same time.  Truly appetizing and this dish is a keeper for sure.  Easy to whip up and it taste good too !

the bonito flakes gave it a savory taste...yummy !

Tangy And Savory Eggplant With Bonito Topping


Ingredients

2 eggplants-  with a peeler, peel off skin alternatively, cut dia. into 1/2 :thick slices
                     soak in salt water to avoid the eggplant from turning brown
1 tbsp of vegetable oil
1 tbsp of light soy sauce
2 shallots- sliced thinly
2 bird's eye chillies - sliced
1 tbsp of calamansi juice

garnishing
bonito flakes

Preparation:

Steamed the slices of eggplants for 10 mins or till just cooked. Drain off excess water from the steaming. Place the cooked eggplant on a serving plate.  Put aside. Heat up wok with vegetable oil and fried the sliced shallots till crispy and lightly golden.  Dish up and leave a tbsp of oil in the wok.  When the oil is hot, add in 1 tbsp of light soy sauce , once it sizzles remove and pour the sizzled soy sauce over the eggplant , garnish with chillies slices,  ,sprinkle the calamansi juice over the eggplant and lastly add in crispy shallots and bonito flakes as toppings.

Enjoy !