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Eggplant veggie burger

Anna's eggplant veggie burger

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
Recipe from Anna's cookbook, 'How I've Kept The Weight Off'. This recipe is a healthier, homemade alternative to one of Anna's favourite café meals. The secret ingredient is nutritional yeast – it tastes exactly like parmesan cheese so you don’t have to compromise on flavour. Don’t believe her? Try it yourself – you won’t be disappointed!

Ingredients

Nutritional yeast

1 tbs

Ground paprika

½ tsp

Dried herbs

½ tsp, mixed varieties

Eggplant

50 g, (2 x 1.5cm-thick slices)

Garlic infused extra virgin olive oil

1 tsp

Brioche burger bun

1 individual, (1 x 54g), split

Tomato(es)

80 g, (2 x thick slices)

Red onion

20 g, thinly sliced

Rocket

½ cup(s), (15g) baby, leaves

99% fat-free, plain or natural yoghurt, unsweetened

1 tbs

Garlic

¼ clove(s), finely grated

Fresh flat-leaf parsley

1 tsp, finely chopped

Instructions

  1. Place nutritional yeast, paprika and mixed herbs in a shallow bowl. Season with salt and pepper and mix well. Press both sides of eggplant slices in the yeast mixture to coat well.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook the eggplant for 3–4 minutes each side, until browned.
  3. Meanwhile, to make garlic aioli, mix together yoghurt, garlic and parsley and season with salt and pepper.
  4. Spread top and base of brioche bun with aioli. Top base with one eggplant slice, tomato, half the onion and half the rocket. Top with remaining eggplant slice, rocket, onion and bun top.

Notes

Nutritional yeast can be found in the health food aisle in most major supermarkets.

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