Greek Veggie Sliders
Developed by Taylor Sterling
Princess Anne High School, Virginia Beach, VA.
Second Place, 2014 AICR/C-CAP Healthy Appetizer Contest Winner
Taylor received a $3,000 scholarship
- 4 1 lb. eggplant, diced small
- 3 medium carrots, diced small
- 1 large green bell pepper, diced small
- 1 cup finely diced onion
- 1 Tbsp. minced chives
- 1 Tbsp. minced flat-leaf parsley
- 1 tsp. dried thyme
- 1 tsp. dried dill
- 1½ tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 6 oz. plain, non-fat Greek yogurt
- 1/2 cup peeled, seeded, diced cucumber
- 1/2 medium lemon, juiced
- 1/4 tsp. lemon zest
- 1/2 tsp. dried dill or 1 Tbsp. minced fresh dill
- 2 medium red potatoes, cooked, peeled and mashed
- 1 Tbsp. canola oil
- 12 butter lettuce leaves
Preheat oven to 400 degrees F.
Combine eggplant, carrots, peppers and onion with herbs, garlic powder, salt and pepper. Place mixture in single layer on baking sheet and roast until browned and tender, about 30 minutes.
While vegetables roast, make yogurt sauce. In small pan, mix together yogurt, cucumber, lemon juice, lemon zest and dill. Add salt and pepper to taste. Set aside
Add mashed potatoes to roasted vegetables and mix well. Using 1/4 cup vegetable mixture for each patty, form 12 patties and place on plate or cookie sheet. Place patties in freezer to chill for about 10 minutes.
In large skillet heat oil over medium heat. Cook patties 3-4 minutes on each side, until heated through.
Place each patty on lettuce leaf, add 2 teaspoons of yogurt sauce and wrap lettuce around patty. Serve with extra sauce.
Makes 6 servings.
Per serving: 132 calories, 3 g total fat, (<1g saturated fat), 23 g carbohydrate,
6 g protein, 5 g dietary fiber, 244 mg sodium.