1

Pierce eggplant all over with a fork, about 15 times. Place on a microwave-safe plate. Microwave on High until collapsed and very tender when pierced with a knife, about 8 minutes. Place on a cutting board; carefully cut in half lengthwise, and cool for 5-10 minutes.

2

Place mushrooms in a food processor and pulse until finely chopped. Heat a large nonstick skillet over medium-high heat. Add mushrooms and garlic to pan; cook until mushrooms are tender and most liquid has evaporated, about 5 minutes. Stir in soy sauce; cook until liquid evaporates, about 2 minutes. Spoon mixture into a large bowl.

3

Preheat broiler and line a rimmed baking sheet with nonstick foil (or coat regular foil with cooking spray, or just coat pan with cooking spray).

4

Scoop out eggplant pulp and discard skin. Place eggplant pulp in food processor and process until pureed. Add to mushroom mixture in bowl. Cool slightly, about 5 minutes.

5

Add chicken, salt, and pepper to mushroom mixture. Divide mixture into 8 equal portions on prepared baking sheet (mixture will be very soft); shape each portion into a 3/4-inch-thick patty. Broil patties 5 inches from heat for 10 minutes. Turn patties over and broil until instant-read thermometer inserted into side of patties registers 165°F, about 5-7 minutes.

6

Serving size: 1 patty