• Eggplant is rich in the pigments anthocyanins which lower the risk of cardiovascular disease, and in chlorogenic acid, a powerful free radical scavenger that also lowers LDL cholesterol.
• Lentils, like all legumes, are rich in resistant starches that foster the growth of beneficial intestinal bacteria, and cause our bodies to burn stored fat, rather than glucose, in between meals. Black lentils are also rich in iron and antioxidants.
• Spices provide the highest amount of antioxidants per gram of any food.
• Walnuts are rich in omega 3 fats.

Ingredients:

1 medium eggplant, trimmed and sliced 1 cm thick

2 cloves garlic, minced

1 onion, diced

30 ml water

1/3 capsicum (about 25 g), diced

1 tsp ground cumin

2 tsp garam masala

1/2 tsp ground coriander

1 tsp turmeric

1/4 tsp chilli powder

1/2 cup chopped parsley

1/2 cup coarsely ground walnuts

1 1/2 cups cooked, drained lentils (I used black beluga lentils, which hold their shape when cooked)

1 1/2 cups rolled oats

Method:

Place eggplant slices on a baking sheet lined with baking paper, and bake at 200°C for 15 minutes. Flip slices and bake for another 15 minutes.

Meanwhile, sauté garlic and onion in water until onion is soft. Add capsicum and spices and sauté for another 5 minutes.

Transfer to a food processor, and add baked eggplant and remaining ingredients. Pulse until combined but not homogenised.

Shape mixture into 8-12 burgers, and place on a baking sheet lined with baking paper. Bake at 200°C for 15 minutes. Flip burgers over and bake for another 10 minutes.

Serve with Vegan Cucumber Raita and salad.