I’m skipping spring for a bit to work on new summer recipes.
Aubergines, what can I say? People seem to either love them or hate them.
As a child I hated them because my mother used to serve us tin ratatouille and they tasted pretty awful.
Then I discovered the real thing, and it was love at first bite.
8 medium burgers
- 2 small aubergines
- 1 red onion
- 1 clove garlic
- 1 red pepper
- 1/2 goat cheese (80 gr.)
- 2 slices bread for crums
- 6 oat biscuits
- 3 tbsp. wheatgerm
- 1 tbsp. ground flax seeds
- 4 tbsp. whole wheat flour
- 1 tbsp. sesame seeds
- 1 egg
- 1 teasp. mild Chilli powder
- 1/2 teasp. cinnamon
- A hint nutmeg
- Salt, pepper
- Olive oil
Dice the aubergine and the pepper, chop the onion and grate the garlic with the ginger grater. Sweat all the vegetables in olive oil until nice and soft i.e. 10 minutes.
Put the rest of the ingredients in the processor except the egg. Mix until the cheese is absorbed.
Add the vegetables and mix briefly otherwise they would turn into puree. We need chunks. Pour mix in bowl and add egg.
Make medium patties and fry in very hot olive oil. 3-5 minutes on each side.
Put in the oven at 200C for 15 minutes to finish cooking.
Serve with tomato and basil salad and quinoa.