Mediterranean Crispy Eggplant Burger with Spicy Yogurt Sauce

This Mediterranean Crispy Eggplant Burger with Spicy Yogurt Sauce is packed with flavors, easy to make and made with the simplest ingredients. Serve it next to some classic Spanish potatoes and a glass of Spanish wine for an incredible meal.

What makes this veggie burger so great, is the texture of the eggplant. First you slice it, then salt it on both sides and finally let it rest for 30 minutes. This helps remove the excess water in the eggplant. That way when you cook it, it doesn´t get mushy and it keeps its beautiful firm texture.

To make this burger, I used brioche buns, just because I love the flavor & texture. But you can use any burger bread you like, or even regular sliced bread. Either way, make sure to lightly toast the bread, that way when you add the ingredients, it doesn´t get soggy and fall apart.

TIPS & TRICKS to Make this Recipe: As stated above, the magic of this burger is the eggplant. Make sure to not skip out on salting it and letting it rest. I used plain Greek yogurt for the sauce. But you can easily veganize this burger by using your favorite vegan yogurt.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
SUNFLOWER OIL
HOT SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make a Mediterranean Crispy Eggplant Burger with Spicy Yogurt Sauce

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Mediterranean Crispy Eggplant Burger with Spicy Yogurt Sauce

Course Main Course

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 10 minutes

Resting Time 30 minutes

Servings 4

Calories 745 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 eggplant
• 1/4 cup all-purpose flour 35 grams
• 2 cage-free organic eggs
• 1 cup breadcrumbs 120 grams
• 1 tsp dried oregano 1 gram
• 1 tsp dried thyme .90 grams
• 1 tsp garlic powder 1.58 grams
• 1/2 cup sunflower oil 125 ml
• 1 tomato
• 1 red onion
• handful arugula
• 1/2 cup plain greek yogurt 145 grams
• 1 clove garlic
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• 1/2 tsp hot smoked Spanish paprika 1.15 grams
• dash sea salt
• dash black pepper
• 4 brioche buns

Instructions

1. Cut the eggplant into 3/4 inch (1.90 cm) thick rounds, season them generously with sea salt on both sides, add them into a colander and let them sit for 30 minutes

2. Meanwhile, make the spicy yogurt sauce, add 1/2 cup plain Greek yogurt into a bowl, finely grate 1 clove of garlic, add 1 tsp fresh lemon juice, 1 tbsp extra virgin olive oil and 1/2 tsp hot smoked paprika, lightly season with sea salt & black pepper, whisk together and set aside

3. After 30 minutes, give the slices of eggplant a quick rinse to remove the salt, then pat completely dry

4. Add 1/4 cup all-purpose flour into a bowl, crack 2 eggs into a separate bowl and whisk together, add 1 cup of breadcrumbs into a third bowl, season with 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp garlic powder, a kiss of sea salt & black pepper and mix together

5. Heat a large fry pan with a medium heat and add in 1/2 cup sunflower oil

6. Meanwhile, coat the slices of eggplant, first into the flour, then into the egg wash and finally into the breadcrumbs, making sure each slice is evenly coated all around

7. After heating the oil for 6 to 8 minutes, add the coated slices of eggplant into the pan, all in a single layer, after 3 minutes gently flip each slice of eggplant to fry the other side, after a total cooking time of 6 minutes, remove the eggplant from the pan and transfer into a dish with paper towels

8. To assemble the burgers, add the crispy eggplant patty over the bottom bun of some lightly toasted brioche buns, top off with a sliced tomato, thinly sliced red onion and arugula, spread some of the spicy yogurt sauce over the top bun and place over the burger, enjoy!

Nutrition Facts

Mediterranean Crispy Eggplant Burger with Spicy Yogurt Sauce

Amount Per Serving

Calories 745 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Cholesterol 227mg76%

Sodium 628mg27%

Potassium 529mg15%

Carbohydrates 77g26%

Fiber 6g25%

Sugar 9g10%

Protein 21g42%

Vitamin A 1264IU25%

Vitamin C 10mg12%

Calcium 173mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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