Just because you can’t have a real bun on Whole 30, doesn’t mean your burger should be bare. Sandwich that beef patty between two slices of veggies, instead. This eggplant bun will add a delicious (and nutrient-packed) burst of flavor to each bite. Not a fan of this nightshade? You can always substitute sweet potatoes or portobello mushrooms as the shell. (Bonus: Your veggie buns might even hold up better than bread, which tends to get mushy.) Pop your veggie of choice in the oven and dinner will be ready in no time.
Eggplant Buns Recipe
Serves 2 (with leftovers)
Prep Time: 5 minutes
Cook Time: 20 minutes
3 tablespoons cooking fat
½ teaspoon salt
½ teaspoon pepper
- Preheat the oven to 425°F. Line a baking sheet with foil. Slice the eggplant evenly into ¾-inch-thick rounds. Arrange in a single layer on the prepared pan.
- Drizzle half of the cooking fat evenly over the eggplant, then flip each slice and drizzle the remaining fat on the other side. Season with the salt and pepper.
- Roast the eggplant for 20 minutes, until it is browned on the outside and fork-tender. Allow to cool, then stack a burger and fillings between two slices and serve.
Store extras in foil or in an airtight container in the fridge. They will keep for up to 3 to 5 days, perfect for more burgers, or adding to scrambled eggs.
Recipes and Photo from THE WHOLE30 by Melissa and Dallas Hartwig. Copyright © 2015 by Whole9Life, LLC. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.