Pour water and 1/2 tsp salt into a medium pot. Bring to a boil and add the chopped eggplant.

Lower heat to medium and steam for about three minutes, until the eggplant has softened and most of the water is absorbed.

Drain in a colander and use a large spoon to press the eggplant; squeeze all excess liquid out of it. Add in the remaining ingredients and mix thoroughly.

Form the mixture into 2 inch round balls and flatten to about 1/2 inch thickness.

In a non-stick frying pan add 1 tablespoon of olive oil over medium heat. Grease your hands. Then place patties into the pan until the bottom has a crispy golden outer layer. Flip and brown on second size.

Serve on your choice of bun with Bibb lettuce and a fresh slice of tomato.