Turkey Burgers with Roasted Eggplant

Ingredients

• 4 Bibb lettuce leaves
• 4 (1/4-inch-thick) tomato slices
• 1 (8-ounce) eggplant
• 4 (1/4-inch-thick) tomato slices
• 1 garlic clove, minced
• 1 teaspoon less-sodium soy sauce
• ¾ teaspoon kosher salt, divided
• + 21 more ingredients
• • ½ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon Marmite
  • ¼ teaspoon Marmite
  • 4 (1 1/2-ounce) hamburger buns, toasted
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 4 teaspoons olive oil, divided
  • 1 (8-ounce) eggplant
  • 4 (1 1/2-ounce) hamburger buns, toasted
  • 1 teaspoon less-sodium soy sauce
  • 2 tablespoons finely chopped fresh parsley, divided
  • Cooking spray
  • 1 garlic clove, minced
  • 4 teaspoons olive oil, divided
  • 1 pound turkey tenderloins, cut into 1-inch pieces
  • 1 teaspoon fresh lemon juice
  • 1 pound turkey tenderloins, cut into 1-inch pieces
  • 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...

View full recipe at My Recipes