The 2024 Fall Semester of classes I’m running are all color based. Students sign up for a course such as “Pleasant Purple” or “Refreshing Red” and each week we make a different recipe or two using fruits and vegetables that are that color all month. We learn about the fruit or vegetable and often have a game or craft using the fruit or vegetable itself if there is time. I find it is a great way to introduce fruits and vegetables in a fun, low pressure environment. It’s amazing what a little whimsy and a little peer pressure (only from seeing other kids boldly try new foods or old favorites-we don’t pressure kids to do anything they aren’t feeling ready to do) can do for a kid’s willingness to try something new. I witnessed an entire class of 10 year olds chomping on raw purple cabbage last week.

I was determined to include eggplant for a few reasons. It is such a beautiful color. It can be unusual to many families, and this series is all about fruit and veggie exploration. Lastly, I was determined to find an easy way to cook eggplant that I actually enjoyed. I have a secret, I am still learning to like eggplant! I try to live by example, and I tried at least 6 different recipes before landing on these yummy, crispy sliders. I wanted something inviting, flavorful, and less challenging that simple stir fried or roasted eggplant. I found that when we cooked the eggplant with onions, then blended it up and made little slider patties to crisp up, I loved the texture transformation!

Eggplant Sliders

Ingredients

1 pound eggplant (globe)

1 medium yellow onion

2 garlic cloves

1 cup black beans (canned)

1 Tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon Italian seasoning

3 Tablespoons shredded Parmesan cheese

1/4 cup fresh cilantro

1 cup bread crumbs

12 slider buns

Your favorite toppings: pickled veggies, tzatziki (highly recommend), hummus, mayo, tomato, etc

Instructions

1. Wash and dry eggplant. Dice eggplant into 1 inch pieces.
2. Dice onion into 1/2 inch pieces.
3. Mince garlic cloves.
4. Drain and rinse black beans. Measure 1 cup of beans. Save the rest to eat on the side.
5. Heat a large skillet over medium heat. Add 1 Tablespoon olive oil and heat until shimmery.
6. Add your eggplant, onion, salt, and pepper. Cook until soft, about 10 minutes. Stir occasionally, but don’t be afraid to let the eggplant brown a little. This adds flavor! Let eggplant cool.
7. Preheat your oven broiler to high.
8. Add cooled eggplant, onion, garlic, Italian seasoning, Parmesan cheese, beans, and cilantro to a food processor. Process on high until it forms a thick paste, but leaving a few beans whole is okay. It adds nice texture.
9. Add your breadcrumbs and pulse to combine. Taste and add salt if needed.
10. Line a baking sheet with parchment paper and spray or brush with cooking oil.
11. Form 2 inch balls, and place them on your baking sheet. Press ball down slightly to flatten and form slider patty. Spray or brush patties with cooking oil.
12. Broil on high for 5-7 minutes or until sliders are slightly browned on top and warmed through.
13. Serve with your favorite slider buns and toppings.