Veggie burgers are a vegetarian summertime favorite, and this low FODMAP version is sure
to become a staple. Try wrapping these in steamed collard green leaves as an alternative to
a bun, and serve alongside baked celeriac fries.
Preheat oven to 425 F. Remove the top of the eggplant and cut it in half
lengthwise. Place it cut-side down on a baking sheet lined with parchment
paper or a silicon baking mat. Roast for 25 minutes or until the eggplant is
completely sunken in and tender. Remove to a shallow dish and allow to cool
completely. (This can be done several days in advance and store in a covered
container in the refrigerator.)
While the eggplant is cooling, heat coconut oil in a large skillet and add the
scallion greens. Cook for a few minutes until the scallions begin to soften,
then add the lentils, curry powder, cumin, coriander, paprika, salt and pepper.