Ah, another recipe in the saga of using up leftovers... as you can see, I had a LOT of leftover grilled eggplant!2 cans tuna, drained
1/2 medium eggplant, cooked and chopped*
1 egg (or 2 T. ground flaxseed plus 1 T. water OR egg replacer)
1 large jalapeño, chopped with seeds
1 T. organic virgin coconut oil or nonstick spray, for frying.
Seasonings**:
rosemary
oregano
sea salt and pepper
crushed red pepper
cayenne pepper
Melt oil in pan over medium high heat. Drain tuna and add to a large bowl with seasonings to taste. Add chopped eggplant, jalapeño with seeds, and egg and mix. When oil is melted, spoon tuna mixture into pan as little blobs and squish with the spoon or spatula to make patties. Cook over medium high heat for 3-4 minutes then flip. Cover and cook for another 5-7 minutes or until burgers hold their form. Serve hot with a garnish of salsa or fresh chopped mango (I just eat them with hot sauce in my lunch).
* I used kitchen shears to cut up the grilled eggplant slices.
** Feel free to use whatever tastes best to you- I like things spicy so I usually add red and cayenne pepper.
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