Eggplant Burgers with Roasted Tomato Jam and Arugula - alive magazine

Ingredients

• 1 eggplant (about 1 1/2 lbs/750 g)
• 1 1/2 cups (350 mL) cooked short-grain brown rice, cold
• 1/3 cup (80 mL) tahini or almond butter
• 1 cup (250 mL) almond meal (almond flour)
• 2 garlic cloves, grated or minced
• 1/4 cup (60 mL) tamari almonds, chopped
• 2 Tbsp (30 mL) dried currants, chopped
• 1 Tbsp (15 mL) finely chopped fresh mint or 1 tsp (5 mL) dried mint
• 2 tsp (10 mL) lemon juice
• 28 oz (796 mL) can whole plum tomatoes
• 1 large sweet onion, peeled and sliced
• 2 garlic cloves, minced
• 2 Tbsp (30 mL) vegan butter or extra-virgin olive oil
• 1/4 cup (60 mL) balsamic vinegar
• 1/4 cup (60 mL) evaporated cane sugar
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) ground cloves
• 8 whole grain or gluten-free buns, split
• 1/4 cup (60 mL) vegan mayonnaise
• 2 cups (500 mL) baby arugula