Name: Eggplant Veggie Sliders
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 12 baby Indian eggplants, sliced into ½" planks -; Kosher salt -; Extra-virgin olive oil -; 1/4 carrot, diced -; 1/2 yellow onion, diced -; 1 russet potato, peeled and diced -; 1 beet, peeled and diced -; 2 small red radishes, diced -; 1 c. chopped cauliflower -; 1 tsp. steak seasoning -; 1 tsp. gochugaru or crushed red pepper flakes -; 1/2 tsp. freshly ground black pepper -; 1 c. cooked black beans -; 3 oz. yellow cheddar, sliced -; Sliced avocado, for serving -; Ketchup, for serving -; Pickles, for serving -; Baked fries, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Veggie Sliders

1. 12 baby Indian eggplants, sliced into ½" planks -

2. Kosher salt -

3. Extra-virgin olive oil -

4. 1/4 carrot, diced -

5. 1/2 yellow onion, diced -

6. 1 russet potato, peeled and diced -

7. 1 beet, peeled and diced -

8. 2 small red radishes, diced -

9. 1 c. chopped cauliflower -

10. 1 tsp. steak seasoning -

11. 1 tsp. gochugaru or crushed red pepper flakes -

12. 1/2 tsp. freshly ground black pepper -

13. 1 c. cooked black beans -

14. 3 oz. yellow cheddar, sliced -

15. Sliced avocado, for serving -

16. Ketchup, for serving -

17. Pickles, for serving -

18. Baked fries, for serving -

How to cook deliciously - Eggplant Veggie Sliders

1. Stage

Make the buns: place sliced eggplants on a paper-towel lined baking sheet. Sprinkle both sides of cut eggplant with salt and let drain for 30 minutes. Pat dry.

2. Stage

Meanwhile, make patties: In a large skillet over medium heat, heat 1 tablespoon oil. Add carrots, onion, potato, beet, radish, cauliflower and cook until vegetables soften, 5 to 6 minutes. Add steak seasoning, gochugaru, pepper, and season with salt. Remove from heat and let cool.

3. Stage

Transfer cooled vegetables to a food processor and pulse until lentil-sized pieces form. Transfer mixture to a large bowl and add in black beans, using your clean hand or a wooden spoon to partially mash beans until mixture is cohesive. Portion and shape into 12 patties to fit your eggplant "buns."

4. Stage

Cook the buns: Return skillet to medium heat and heat 2 teaspoons oil. Add in a single layer of eggplant slices, making sure not to overcrowd the pan or overlap the pieces. Cook, flipping as needed, until edges are golden and centers begin to turn slightly translucent. Transfer to baking sheet, and repeat with remaining eggplant, adding more oil as necessary.

5. Stage

Cook the patties: Return skillet to medium heat and heat 2 teaspoons oil. Add in a single layer of patties, making sure not to overcrowd the pan or overlap the pieces. Cook until both sides are golden, flipping gently as needed, topping each patty with a small slice of cheddar in the last minute of cooking. Repeat with remaining patties.

6. Stage

Assemble the sliders: Top one eggplant "bun" with a patty, a thin slice of avocado, ketchup, and pickles. Close slider with one more eggplant bun.