Go Back
+ servings
Print Recipe
5 from 1 vote

Eggplant and Herbed Millet Veggie Burgers

Delicious eastern mediterranean inspired low FODMAP veggie burgers recipe with eggplant and herbed millet. Also gluten free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: eggplant, low fodmap veggie burgers, millet
Servings: 4 burgers


  • 2 cups | 150g | eggplant* diced in small squares
  • 4 tbsp olive oil + more to lightly fry
  • 1/2 cup | 84 g canned chickpeas*
  • 1/2 cup | 90 g millet
  • 1 cup | 200 ml water
  • Pinch of salt
  • 1/2 cup | 12 g chopped fresh parsley
  • 1/4 cup | 12 g scallions green tops only, chopped
  • 1 tbsp fresh mint optional
  • Zest of 1/2 lime or small lemon
  • 2 tbsp lime juice or lemon
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • Pinch of black pepper
  • 2 tbsp rice flour or any other low FODMAP flour of your choice


  • Place the millet in a saucepan with boiling water and add the salt. Lower the heat, cover the pot and simmer until the millet is cooked, but still chewy (about 15 minutes). Stir with a fork, to loosen the grains and set aside.
  • In the meantime, heat a large non-stick pan over medium high heat with the olive oil, add the eggplant and cook until golden and tender, about 10 minutes.
  • In a large mixing bowl, combine millet with herbs, lime juice and zest, and pepper.
  • Add chickpeas to a food processor and process on pulse until ground. Transfer them to the large mixing bowl with the herbed millet. Add the cooked eggplant, salt, cumin, egg and flour and mix together with your hands until well combined.
  • Divide the mixture into 4 big patties.
  • Add enough olive oil to a pan to just coat the bottom (not a lot). Add the veggie burgers and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden.
  • Serve as is or with a salad.


*Low FODMAP serving per meal:
Eggplant: 1 cup/ 75 g (sorbitol)
Chickpeas: 1/4 cup/ 42 g, canned (GOS)
So it's safe to eat one veggie burger