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.
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