I’ve always struggled with having too full of a plate in the warmer months. I feel like from end of March to the end of October my calendar is jam-packed with trips and events and excitement. And while all of these things are wonderful, I never really feel like I have enough time to relax or enjoy simply being put.
Always, constantly, on the move.
It’s one of the reasons I really love winter. I crave that stillness and quiet. And that’s probably why I love gardening so much. It gives me the opportunity to be alone. To focus on the beauty Earth provides us.
Without distractions, rush or worry.
My garden is full of all the delicious summertime things right now. I’m especially in love with the eggplant and tomatoes and oregano that is spilling out of it. I wanted to capture the essence of the season in slider form, so using these flavors made a lot of sense to me.
These eggplant sliders are naturally gluten-free, and vegan-friendly. Held together with white beans, oat flour and flax seed. And topped with a juicy, herby tomato slaw. And a tangy peppercorn aioli, made from Hellmann’s Carefully Crafted Dressing & Sandwich Spread. Which is organic, and free of GMO ingredients, cholesterol, eggs, dairy, gluten and artificial colors and flavors.
I wrote a little bit about my desire to work with Hellmann’s in this post. But to sum it all up, as a blogger and influencer, I think it’s equally as important to work with both large and small companies. Because big business has the power to change the landscape of our food industry, and when they’re providing affordable, non-GMO allergen-friendly products to the masses, this is a very good thing.
And a few quick things before I go! A big thanks to St. Louis Magazine for the A-List nod in their July issue. And, for the love they gave me on my pop-ups. Midsummer is sold-out, but my next, Early Autumn will take place on September 22. Tickets and details will be released shortly – stay tuned.
Saveur Blog Awards nominations are officially open! And I would be extra honored and extra appreciative of your vote. If you love what I do and the quality recipes I bring you each week, having this support is monumental in my career, and all I could ask for from you. You can vote as many times as you’d like, in whatever categories you feel I’m a good fit {I kinda like the “Most-Inspired Weeknight Dinners” or “The Food Obsessive Award”}. The process is mega-simple, no strings attached I promise. Nominate your favorites here – thank you so much for your consideration, xx!
- 1 lb. eggplant, cubed
- 1/2 cup onions, diced
- 1 cup white beans
- 1/2 cup fresh parsley
- 1 tablespoon olive oil
- 1/2 cup oats
- 1/2 cup ground flax seed
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- slider buns
- Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
- Pulse the eggplant and onions to a medium-fine coarseness. Squeeze the water out of eggplant mixture handful by handful and then spread it onto a tea towel to further dry.
- Pulse the white beans, parsley and olive oil, and set aside. Pulse the oats, flax, garlic powder, salt and pepper until a flour forms, and set aside.
- Return back to the eggplant and press out any remaining water onto the tea towel. Combine all the ingredients in a bowl and mix thoroughly.
- Roll 2 tablespoons into a ball and flatten to form a patty, continue doing this until all the sliders are formed. Place the sliders on the lined baking sheet and bake for 30 minutes, until golden brown brown, flipping halfway through.
- To assemble, place the sliders between the buns and layer with the tomato slaw and peppercorn aioli {see recipes below}.
- 2 – 3 large tomatoes
- 1 tablespoon red onion, thinly sliced
- 1 tablespoon fresh oregano
- 2 teaspoons extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Half the tomatoes and scoop out the seeds. Slice into slivers and mix with the remaining ingredients.
- Refrigerate until ready to serve.
- 1 cup Carefully Crafted Dressing & Sandwich Spread
- 2 teaspoons lemon juice
- 1 – 1 1/2 teaspoons coarse black pepper
- 1/2 teaspoon garlic powder
- sea salt, to taste
- Mix all ingredients in a bowl until well-combined.
- Refrigerate until ready to serve.
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This post is sponsored by Hellmann’s; all opinions are my own.
Dorota
Saturday 30th of March 2019
Do you need to peel the eggplant before cutting into cubes?
Sher
Tuesday 2nd of April 2019
Hi Dorota - you do not.
Anna Wright
Friday 17th of February 2017
This recipe came out perfect! So delicious. Thanks so much. I’ve been wanting a damn good recipe for a very long time and these are wonderful. I can’t wait to make them again.
Amy
Tuesday 5th of July 2016
I just want to double check - do you not cook the eggplant and onion first prior to pulsing them in the food processor? Thanks!
Sherrie
Tuesday 5th of July 2016
Hey Amy - that's correct! Process the eggplant and onions into a fine-medium texture and then squeeze the water out. The eggplant will cook in the oven.
Jessie Snyder
Sunday 3rd of July 2016
I am always so inspired by your creations, Sherrie! I meant what I said on Insta - your photos are some of my absolute favorites. And I'm so glad to have finally thought to share that with you, after hearing you've been hard on yourself - because I am in the same place right now, so lots of hugs right back at you. Feel confident in knowing you are INCREDIBLE. Voting for you on Saveur without a doubt friend! I hope you have some peaceful gardening time this weekend, and happy fourth of July too! <3
Sophie MacKenzie
Saturday 2nd of July 2016
I love the eggplant in these babies! It's so outside the box! I desperately wish I were closer to you so I could experience one of your awesome pop-up dinners. New travel goal, St. Louis!