This is a great burger that we served on the food cart. We wanted something for vegetarians without imitating meat or using a preformed patty. This is what we came up with and it turned out so well that even people who ate meat routinely ordered this!
Slice the eggplant into 6 thick slices, at least half an inch thick. See note 1.
Put 1 cup of flour and the seasoning in a bowl. Dip the eggplant in the flour to coat and set aside.
Prepare the beer batter. Add the flour and beer together. Different brands will react differently. See note 2.
Dip the eggplant in the flour mixture again after sitting. Then dip the eggplant in the beer batter to cover it and drop it directly into the oil, never into the basket.
Fry until puffy, crispy, and brown.
While frying the eggplant, toast up the burger buns.
Put together the burger with sliced tomatoes, salad, and red onion on the bun with the fried eggplant.
It is important to slice the eggplant thick. If they are too thin, it will get too soft when fried and fall apart.
Start with small amounts and gradually add either more beer or flour until you get the right texture of the batter. It should be similar to a sourdough waffle batter complete with bubbles if allowed to sit.
Serving suggestion: serve with a side of salad or fries.
My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it.
I live in Oregon with my family, cats, and chickens.