While perusing the vegetable aisle at WalMart yesterday, I happened across a freakishly large eggplant. So big that my first thought actually was, “hamburger bun?” I browse other Paleo, Low-Carb, and Gluten-Free blogs fairly often, but I have yet to see eggplant buns on burgers. I figured I’d try it anyways.
My raw slices were a little over an inch thick, so they would be able to shrink a little during grilling but still be big enough. I salted them generously, let them “sweat” for about 20 minutes (the salt draws out the moisture inside the eggplant), rinsed them off, and then gave them a generous sprinkling of chili powder, ground cumin, and oregano. I used those spices because these were going to be South of the Border Burgers with fresh salsa and guacamole! The eggplant took a little longer on the grill than the burgers – you just have to keep an eye on the slices.
The only thing I’ll change next time is that I’ll completely peel the slices instead of leaving some strips of skin on. Those bits were a little chewy. But otherwise, this worked out amazingly well! It didn’t get too messy until the last couple of bites, just like a burger on a regular bun would! Paleo Eggplant Burger Bun Replacement: Success!
Update: OMG, forget about making whole burgers with eggplant buns… make sliders!!! They’re less messy, more fun, and you can use normal size eggplants instead of trying to find monster size ones! Check out The Evolved Campfire Perfect Paleo Sliders with Eggplant Buns!!!