June 30, 2016 12

Eggplant Sliders with Oregano Tomato Slaw + Peppercorn Aioli


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.

Eggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandlove

Eggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandlove

Eggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandlove

Eggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandlove

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!


Oregano Tomato Slaw | @withfoodandlove

Eggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandlove

Eggplant Sliders

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Serves 15 sliders

Be sure to squeeze out the eggplant pulp well. Too much moisture will change the consistency of the patty. These sliders could easily be turned into full-sized veggie burgers. The recipe will make about 6 - 8. I used Bread Srsly's sourdough rolls as a slider buns.


  • 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


  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To assemble, place the sliders between the buns and layer with the tomato slaw and peppercorn aioli {see recipes below}.

Oregano Tomato Slaw

Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Serves 2 cups

This is best made right before you want to use it. If you make it too far in advance the tomatoes will become soggy. I used Roma tomatoes, but any heirloom or large variety works great.


  • 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


  1. Half the tomatoes and scoop out the seeds. Slice into slivers and mix with the remaining ingredients.
  2. Refrigerate until ready to serve.

Peppercorn Aioli

Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Serves 1 cup

If you don't want to use Hellmann's Carefully Crafted, any classic mayonnaise will work great. This can be made ahead of time and stored in the refrigerator in an airtight container for up to 5 days.


  • 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


  1. Mix all ingredients in a bowl until well-combined.
  2. Refrigerate until ready to serve.

This post is sponsored by Hellmann’s; all opinions are my own.

Share this post

12 Responses to "Eggplant Sliders with Oregano Tomato Slaw + Peppercorn Aioli"

  1. Reply

    Cindy Rahe

    June 30, 2016 at 10:03 AM

    Sherrie, these look delicious! I used to be afraid of eggplant, but now I’m way into it, plus I love an alternative burger! Definitely adding these to the dinner rotation, soon!

  2. Reply

    Sarah | Well and Full

    June 30, 2016 at 12:08 PM

    I totally get what you’re saying. I feel like in summer there’s a lot of pressure to do so many things – trips, lake days, beach days, pool parties, etc… all of those things are fun, but they can get overwhelming! Now I’m kind of wishing for the quiet of winter too! ;)

  3. Reply


    June 30, 2016 at 12:13 PM

    Eggplant is such a delicious savory option for a veggie burger- I love that idea as an alternative to the traditional portobello or black bean burgers :) Also loving the tomato slaw- super unique!

  4. Reply

    Sarah @ Snixy Kitchen

    June 30, 2016 at 12:44 PM

    What a smart way to use eggplant! I bet eggplant haters would LOVE these sliders. Also – you’ve definitely got my vote! xo!

  5. Reply

    Tessa | Salted Plains

    July 1, 2016 at 1:30 PM

    I am smitten with the idea of using eggplant in these sliders! My creativity with eggplant is pretty much at a 0, so I am super excited for a new way to use it. Beautiful! xo.

  6. Reply

    danielle | rooting the sun

    July 2, 2016 at 8:39 AM

    loving these sliders so much, sherrie. eggplant always seems to have just a few (yet delicious) applications, and i love to see it meditated on in such a creative way. i’m with you a thousand percent on the garden as a sanctuary. irregardless of the day’s previous chaos, there is always a slowness involved – and i may very well live for that. happy summer beautiful. xo

  7. Reply

    robyn holland | sweetish.co

    July 2, 2016 at 3:46 PM

    This recipe is genius. I don’t think I’ve ever been so excited to eat an eggplant in all my life. Seriously making these soon – especially for my Dad – he LOVES a good veggie burger… just like me. ;)

  8. Reply

    Sophie MacKenzie

    July 2, 2016 at 11:00 PM

    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!

  9. Reply

    Jessie Snyder

    July 3, 2016 at 9:14 AM

    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

  10. Reply


    July 5, 2016 at 9:48 AM

    I just want to double check – do you not cook the eggplant and onion first prior to pulsing them in the food processor? Thanks!

    • Reply


      July 5, 2016 at 10:01 AM

      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.

  11. Reply

    Anna Wright

    February 17, 2017 at 12:37 AM

    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.

Submit a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.