Food Yoga – Grilled Rosemary Rubbed Eggplant and Spinach Salad

Grilled Rosemary Rubbed Eggplant and Spinach Salad, meatless monday, inspired recipes, vegetarian, easy dinners
Have no fear, a Meatless Monday idea is here!

Eggplant. I love it. Really, really love it. Smothered in marinara or as a part of lasagna, oh mama. But grilled eggplant is simply the greatest. It doesn’t float like a butterfly or anything but rub it with rosemary, thyme, lemon zest and garlic? Your family will be calling you the greatest.



For the rub

1 t lemon zest

3 cloves garlic

3-4 sprigs fresh rosemary

3-4 springs of thyme

1/2 kosher salt

1T olive oil

A few turns of fresh black pepper

1 T fresh oregano or 1/2 T dried oregano


For the salad

  • eggplant cut into 3/4 in rounds
  • zucchini cut into 3/4 in rounds
  • cherry tomatoes sliced in half
  • heirloom tomatoes (Optional. They just happened to be sale and they NEVER have them) diced or chopped
  • fresh spinach
  • juice from one lemon
  • 1 T light tasting olive oil
  • 2 T crumbled feta



  1. Blend the ingredients in your food processor
  2. Rub eggplant and zucchini
  3. Grill until tender about 3 minutes on each side
  4. Cut eggplant into quarters
  5. Gently toss all ingredients in a bowl


This is yoga. And it is aubergine.

Namaste y’all.


Vegan Diaries – Chickpea Burgers

chickpea burger
Official Meatless Monday Blogger

I search the world looking for the best veggie burger recipes. That’s hyperbole, but I think my point is clear. Veggie burgers matter to me. And I’ve made a few great ones. Guess what? This one may be my favorite one yet. There were lots of recipes out there for chickpea burgers but they all looked a little dry. I didn’t want to add a lot of fat by using olive oil…what’s a girl to do?

Enter roasted eggplant and mushrooms. Eggplant and mushrooms give veggie burgers moisture and a meaty texture. Roasting the veggies gives the burger added depth.

Oooh wee!!! Made all the difference in the world.

May I present the best veggie burger ever.

Ingredients (Makes 4 juicy burgers) 

  • chickpeas – one can
  • mushrooms – one pint
  • eggplant – 1/2 or one small eggplant cut in cubes
  • one small red onion
  • peas (optional) – one handful
  • cilantro – one small bunch chopped
  • garlic – 2-3 cloves minced
  • egg white substitute 3 tablespooms
  • panko breadcrumbs – 2 tablespoons
  • cumin – one teaspoon
  • generous pinch salt
  • black pepper
  • lemon juice from one lemon
Topping for burger
  • plain yogurt (soy yogurt for the vegans- word)
  • cucumber – 1/2 chopped
  • salt – one pinch
  • black pepper
  • garlic – minced (optional)
  1. Combine all ingredients
  2. Set aside until burgers are done


  1. Lightly toss the eggplant and mushrooms with olive oil, salt and pepper. Spread out on a cookie sheet
  2. Roast veggies at 425° for 20-25 minutes (Don’t take a shortcut and add the veggies to the mix without roasting. Roasting brings out the flavor.)
  3. In a food processor combine the roasted veggies, 3/4 of the chickpeas (reserve 1/4 to the side) only use 1/4 of the liquid from the chickpeas. Keep some of the liquid in case the mixture is slightly dry. Add the lemon juice, spices, onion, garlic and cilantro.
  4. Pulse mixture until is is combined but not a paste. Transfer mixture to a bowl.
  5. Fold in bread crumbs, remaining chick peas and peas. 1/4 cup shredded carrot would work as well. I think a veggie burger should be brightly colored.
  6. Heat two tablespoons of olive oil in a pan.
  7. Cook burgers over medium heat. Cover pan to seal in moisture.
  8. Gently flip burgers after 6 minutes. Cook for another 6-7 minutes
  9. Top the burgers with your favorites (tomatoes, spinach, and yogurt sauce)

Serve with salad or sweet potatoes fries if you are really hungry!!!