Egg Plant Burgers

1 large eggplant
1 Tbs. Olive oil
2 Tbs. Nama Shoyu
¼ C dry onion flakes (or diced onion)
1 Cup chopped sundried tomatoes (soaked)
1 Cup ground nuts (I used ¼ cup of sunflower, pecans, pine & brazil)
1 Tsp. thyme
¼ Tsp. celery seeds
½ Tsp. oregano
¼ Tsp. red pepper flakes
1-2 garlic cloves (minced)
3 Tbs. raw almond butter

Peel then cut the eggplant in ½. Cut into ¼ “ slices, sprinkle with sea salt and soak in warm water for ½ Hr. Drain all the water and put the eggplant in the food processor with the Nama shoyu. Process until blended and almost pureed. Transfer eggplant mixture to a mixing bowl and add the onion, tomato, nuts, thyme, celery seed, oregano, garlic and almond butter. Mix together then shape into patties 4” diameter and ½ inch thick on Teleflex dehydrator sheet. Dehydrate 4 hrs on Teleflex sheet then flip to the mesh sheet until desired doneness.

http://www.rawfoodtalk.com/showthread.php?t=29817&highlight=eggplant+burger