Eggplant burger with hummus
1 medium, sliced
2 clove(s), crushed
Canned chickpeas, rinsed and drained
1 400g can, (buy 1 x 400g can)
4 piece(s), (4 x 50g buns) split, toasted
20 g, green oak variety, use 4 leaves
1 medium, thinly sliced
⅓ cup(s), (60g), seeds
- 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.
- 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.
- 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.