Meaty aubergine makes for a tasty new take on the veggie burger
- 6 slices of aubergine
- 2 tbsp olive oil
- Salt and pepper
- 1/4 onion, sliced
- 1 large burger bun
- 1 slice of goat's cheese
- 6 sun-blushed tomatoes
- 1 tbsp tomato relish
- 2 slices of tomato
- Handful of rocket leaves
Aubergine is full of vitamins and dietary fibre – particularly the skin which is rich in antioxidants like nasunin, which gives the vegetable its purple colour.
Slices of aubergine form the patty of this burger, and it’s meaty texture gives it the right consistency to replace beef.
But far from being just an aubergine burger, there’s a whole host of other ingredients that combine to make this dish taste great – fresh sun-blushed tomatoes, tomato relish and rocket leaves give the burger a freshness, while onion provides that much loved crunch.
Plus, there’s a helping of creamy goat’s cheese to make this burger even more heavenly.
This recipe serves one, but you can easily double up if you’ve more than one veggie in the family or just all fancy a meat free meal.
Preheat a chargrill pan. Lightly brush the aubergine slices with olive oil. Season, then chargrill for 1-2 minutes on the each side. Set aside.
Meanwhile, fry the onion in the remaining olive oil. Split the burger bun and toast lightly. Place the aubergine on the base, followed by the fried onion, then the goat's cheese, followed by the sun-blush tomatoes and tomato relish, tomatoes and rocket leaves. Top with the burger bun lid and enjoy.
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