Eggplant Burgers and Olive Tapenade

Ingredients

FOR THE OLIVE TAPENADE:

1 ½ cup TAU olives, pitted
1 small clove of garlic
1 tablespoon capers
2 tablespoons olive oil

FOR THE BURGERS:

1 large eggplant
2 tablespoons olive oil
2 Eggplant and Tahini pancakes from VG Gourmet
2 tablespoons vegan mayonnaise
½ cup arugula
1 red onion
1 cup marinara sauce
Salt and pepper to taste

Preparation

FOR THE TAPENADE:

Place all ingredients in a bowl, measuring cup or large jar.
Blend with a hand blender until finely chopped.

FOR THE BURGERS:

Cut the eggplant into medium-thick slices.
Brush the eggplant slices with oil and salt.
Grill in a pan until tender, then set aside.
In the same pan, grill the pancakes until they are golden brown.
Assemble the burgers by spreading the vegan mayonnaise on the bottom bun. Add arugula, vegan patty, marinara sauce, red onion and eggplant. Spread the olive tapenade on the top bread. Close it and enjoy!

Tip: Use eggplant slices in place of the             burger buns for a unique and delicious variation!

Recipe by Angèle from @VeganMontreal.