Comments on: Lentil and Eggplant “Burgers”

By: roni

roni — Tue, 27 Sep 2011 18:56:36 +0000

This is, by far, not my best idea. I made it to enter a contest and haven’t revamped it at all. I may give it another whirl to make them heartier.

Grinding up some oats and adding with another egg may help.

By: Sherry

Sherry — Tue, 27 Sep 2011 01:35:58 +0000

Hi,

I tried making these today, and they fell apart. I even added an extra egg, and they still would not stick together. I cooked half of them and am leaving the other three in the fridge overnight to cook tomorrow. I hope that will help with them sticking together. Do you have any other ideas? Thanks!

My DH liked the ones I made, even though they fell apart. He just put them on top of a salad.

Sherry

By: roni

roni — Fri, 29 Jul 2011 02:44:24 +0000

Oh, it’s been awhile since I made these!

You may want to increase the egg. It acts as the binder.

By: Megan

Megan — Tue, 19 Jul 2011 02:06:49 +0000

I made this to use up extra eggplant from a lasagna recipe. My lentils were done in about half the time. I mixed it up last night and left it in the fride until tonight. They tasted good, but didn’t stick together very well. Very crumbly around the edges. Any ideas for next time?

By: Heather

Heather — Sat, 29 Jan 2011 18:20:30 +0000

am v. excited for a new use for eggplant other than fries/parm! Will be making these this weekend :) I love going through the archives!

By: Caroline Calcote

Caroline Calcote — Sun, 14 Nov 2010 22:49:34 +0000

Made these tonight. I had to add additional broth, as there was no liquid left after 45 minutes. I refrigerated the mixture for a few hours before making the burgers. Everybody liked them! The flavor was very good. They held together pretty well, with just a few crumbles off the edges. The husband requested no sage next time (not a fan, I guess). I’ll definitely try them again, maybe with a little different seasoning and maybe an additional egg-white to help bind them. They are so filling!

By: Laura N

Laura N — Tue, 28 Apr 2009 03:36:08 +0000

Oh. my. gosh. I’ve never cooked lentils & had no idea what to expect. These are amazing! I used veggie broth & the lentils had actually soaked up all the broth in about 25 minutes. I just added the zuch (didn’t have eggplant, & the zuch worked great) & turned off the heat & covered it with a lid for about 20 minutes. I followed the rest of the recipe to a T. The flavors are amazing. I really could have eaten just the lentils & zuchini straight! I can’t wait to have them for lunch tomorrow (I had a small one tonight–couldn’t resist). Thanks for a fab recipe!

By: Alex C

Alex C — Tue, 02 Sep 2008 15:47:37 +0000

Do you think that instead of typical breadcrumbs, the “Fiber-One” breadcrumbs could be used?

Thanks! It looks awesome!

By: Jen of a2eatwrite

Jen of a2eatwrite — Wed, 30 Jan 2008 19:50:12 +0000

Wonderful recipe! I found you through the Food Joust link – it’s my first month for entering, too. I should have kept up with the comments, there!

By: a. grace

a. grace — Mon, 28 Jan 2008 17:24:18 +0000

please excuse my spontaneous drooling–i have no control over it and this time it’s your fault. :)

By: Kath

Kath — Wed, 23 Jan 2008 17:54:04 +0000

LOVE this idea Roni!! It’s on my meal calendar :)

By: MoniMoni

MoniMoni — Wed, 23 Jan 2008 17:33:11 +0000

Wow – Those look great! I am not a huge fan of eggplant. Would zucchini be an alternative?

By: Dev

Dev — Wed, 23 Jan 2008 14:59:16 +0000

I didn’t know there was canned lentils.

You love a challenge? I just starting coming here and even I knew that :-)

This looks like a great new way to try lentils ~ I’m pretty boring and stick to soup, but I’m always up for new things.

By: roni

roni — Wed, 23 Jan 2008 13:38:30 +0000

Yup! Good Point!

By: Sarah

Sarah — Wed, 23 Jan 2008 13:31:50 +0000

Hey Roni,

I’m assuming you’re using dry lentils here not canned?