Heat 1/2 cup water in a large skillet. Add onions, eggplant and garlic and sauté until tender.

Meanwhile place 2 tablespoons water, Bragg’s aminos, cornstarch, Vegenaise and 1 cup brown rice in blender. Blend until smooth.

In a medium mixing bowl, combine remaining rice, pecan meal and yeast flakes. Stir in the blended mixture. Add sautéed onion and eggplant. Mix well.

Form into patties and place on oiled baking sheet. Spray tops of burgers with oil. Bake at 350 degrees for about 30 minutes, turning after 15 minutes.