Eggplant Burgers with Roasted Tomato Jam - alive magazine

Ingredients

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