Turkey Burgers with Roasted Eggplant

Photo by Charles Masters
Ingredients
- 4 Bibb lettuce leaves
- ¾ teaspoon kosher salt, divided
- 1 (8-ounce) eggplant
- Cooking spray
- ¼ teaspoon Marmite
- ¼ teaspoon Marmite
- ¾ teaspoon kosher salt, divided
- + 21 more ingredients
-
- 1 teaspoon fresh lemon juice
- 1 teaspoon less-sodium soy sauce
- 1 garlic clove, minced
- 4 (1/4-inch-thick) tomato slices
- 4 (1 1/2-ounce) hamburger buns, toasted
- 1 pound turkey tenderloins, cut into 1-inch pieces
- 4 (1/4-inch-thick) tomato slices
- 1 teaspoon less-sodium soy sauce
- 1 (8-ounce) eggplant
- 1 teaspoon fresh lemon juice
- 4 teaspoons olive oil, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 pound turkey tenderloins, cut into 1-inch pieces
- 1 garlic clove, minced
- 2 tablespoons finely chopped fresh parsley, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 (1 1/2-ounce) hamburger buns, toasted
- 2 tablespoons finely chopped fresh parsley, divided
- Cooking spray
- 4 teaspoons olive oil, divided
- 4 Bibb lettuce leaves
1. Preheat oven to 400°. 2. Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400° for 45 minutes or until very tender, turning once. Remove from foil; cool slightly. Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; d...
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