Eggplant burger with hummus
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Eggplant
1 medium, sliced
Garlic
2 clove(s), crushed
Olive oil
2 tsp
Canned chickpeas, rinsed and drained
1 400g can, (buy 1 x 400g can)
Tahini
1 tsp
Lemon juice
2 tsp
Ground cumin
1 tsp
Brioche
4 piece(s), (4 x 50g buns) split, toasted
Coral lettuce
20 g, green oak variety, use 4 leaves
Carrot(s)
1 medium, thinly sliced
Pomegranate
⅓ cup(s), (60g), seeds
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange eggplant in a single layer on prepared tray. Combine half the garlic and half the oil in a small bowl. Season with salt and pepper. Brush garlic mixture over eggplant. Bake for 15 minutes or until golden and tender.
2
Meanwhile, place chickpeas, remaining garlic and oil, tahini, juice, 50ml water and cumin in a small food processor. Season with salt and pepper. Process until smooth.
3
Spread some hummus onto bottom half of buns. Top with lettuce, carrot, eggplant and pomegranate seeds. Cover with bun tops. Serve burgers with remaining hummus.
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