EGGPLANT BURGER

2 round eggplants

400 gr. Boiled lentils (or boiled beans)

1 leek (or spring onion)

1 clove of garlic, parsley, oil, salt

1 teaspoonful of mustard

The rind of 1 untreated lemon

Breadcrumbs and chickpea flour

Optional: almond flour and nutritional yeast

Herbs and seeds of choice (incl. spices etc.)

1. Cut the eggplant into strips and slice the leek, cooking both in a pan with oil, salt and a little water.
2. Once cooked, drain the vegetables well of their liquid and place in a mixer with the legumes, parsley, a small clove of garlic, salt, a little mustard and the lemon rind.
3. Add to the mixture the breadcrumbs and the chickpea flour (optional almond flour and nutritional yeast).
4. Leave to rest in the fridge for about 2 hours.
5. Form the burgers coating them with the breadcrumbs. Cook in the oven at 180°C until golden, or in a frying pan – with extremely hot extra virgin olive oil- turning 2- 3 times. Serve with mayonnaise, salad or other sauces.

To the burger mix, you can also add boiled grain: millet, quinoa or rice to make a complete meal (with cereals, legumes, dried fruit, vegetables).

Leaving out the breadcrumbs, the burger is gluten free