Instructions

For the veggie burgers:

1. Cube the peeled eggplant. In a large pot of salted, boiling water, cook the eggplant, 10 minutes. Drain and cool in a colander. Use a kitchen towel to squeeze out all the moisture from the cooled eggplant. In a large mixing bowl combine eggplant, bread crumbs, cheese, chives, egg, salt and pepper. Form into four patties. Pour a little oil on a hot griddle and cook over high heat, flipping once, 3 minutes a side. Add the cheese to each burger, cover with a pot lid and let the cheese melt. Spoon the shallot jam on top, add arugula and serve on ciabatta rolls.

For the shallot jam:

1. In a sauté pan over high heat, heat the olive oil, then add shallots. Cook 2-3 minutes. Pour in cider, honey, mustard, and soy sauce; stir. Bring the sauce to a boil then reduce until it thickens and becomes jammy, stirring frequently.