Whether one is vegetarian, vegan or just love to vary the barbecue flavour, the aubergine 'burger' can surprise anyone's taste buds and I can guarantee that you will have more vegetarians around the table.
Aubergine Burger Recipe
Whether one is vegetarian, vegan or just love to vary the barbecue flavour, the aubergine 'burger' can surprise anyone's taste...
Ingredients
| 1 | large aubergine |
| 1 | x400g tin chickpeas |
| 1 | red pepper |
| 2 | tbs flaxseed, ground |
| 1/2tsp | Steenbergs organic smoked paprika, adjust to taste |
| 1/2tsp | Steenbergs organic chilli powder, adjust to taste |
| 1/4tsp | Steenbergs organic cumin, adjust to taste |
| 1/2tsp | Steenbergs organic cracked black pepper, adjust to taste |
| Handful of herbs - coriander, mint | |
| Sesame flour or plain flour |
Method
- Roast the aubergine in the oven, 190oC, for about an hour, or until it is soft to the touch
- Put the cooked aubergine (without the green top) into a food processor and add all other ingredients. Process until all ingredients are mixed. If the mixture is too runny, add some more flaxseed or breadcrumbs if not wishing it to be wheat-free
- Taste and adjust the seasoning according to your own taste
- Scoop up about 2 tablespoons (more or less if you wish) and shape roughly into a circle using your hands. Roll in seasoned flour, or gluten-free sesame flour. Cook on the BBQ or roast in the oven until brown. Serve with a tahini dressing
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