Careme

Ingredients

• Better Chicken Ground Chicken, 16 OZ

  1 pound $6.66
• Eggplant

  1 medium, cut into 3/4-inch cubes $2.99
• Organic Purple Crush Tomatoes, 14 OZ

  10 ounces, chopped $4.43
• Sweet Onion

  1/2 medium, finely diced $1.43
• Cilantro Bunch

  1/2 cup chopped, divided $1.19
• Organic Garlic, 3 CT

  3 cloves, minced and divided $2.89
• Large egg

  1
• Plain breadcrumbs

  1/3 cup
• Walnuts

  1/4 cup, toasted and chopped
• Ground coriander

  1 teaspoon
• Sweet paprika

  1/2 teaspoon
• Red wine vinegar

  1 tablespoon
• Extra-virgin olive oil

  3 tablespoons, divided
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Chop the eggplant, tomatoes, onion, cilantro, garlic, and walnuts. In a bowl, combine the chicken, egg, breadcrumbs, half the cilantro, one-third of the garlic, coriander, paprika, 1/2 teaspoon salt, and black pepper; gently shape into four patties.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and 1/4 teaspoon salt, then cook for 7–9 minutes, stirring occasionally, until deeply golden and tender.
3. Add the onion and another third of the garlic to the eggplant; cook for 2 minutes. Stir in the tomatoes and vinegar and cook for 4–5 minutes, until juicy but not watery. Fold in the walnuts and remaining cilantro, then transfer the relish to a plate and cover.
4. Wipe out the skillet, add the remaining tablespoon of oil, and set over medium heat. Add the chicken patties and sear for 5–6 minutes on the first side until browned.
5. Turn the patties, reduce the heat to medium-low, and cook for another 5–7 minutes, until the centers reach 165°F. Add the remaining garlic during the final minute and spoon the fragrant oil over the patties.
6. Rest the patties for 3 minutes, then plate two per person with the warm eggplant-tomato relish spooned alongside and over the top.