Recipe by Michael Diacono
Photo by Rachel Zammit Cutajar
Anybody with kids knows how hard it is to make them try new things – especially if said things include vegetables. These aubergine burgers (it’s the bread that we are replacing with aubergines – not the actual burger) are really fun, which makes the kiddos want to try them and they also have added vegetables. That’s a win win.
Aubergine burgers
Ingredients
- 500g beef and pork mince
- 2 cloves garlic
- Handful parsley, chopped
- 1 tsp dried thyme
- 100g Parmesan
- Handful breadcrumbs
- Handful oats
- 1 – 2 eggs
- Salt and pepper
- 2 long aubergines
- Flour, for dusting
- Olive oil, for frying
Tomato and garlic sauce
- Olive oil
- 2 cloves garlic
- 1 tbsp balsamic vinegar
- 1 tin tomatoes
- 2 tsbp sugar
- Handful basil
- Salt and pepper
Method
- Preheat the oven to 200C.
- Mix together the minced meat, garlic, parsley, thyme, Parmesan, breadcrumbs and oats and mix well.
- Add one egg and if the mixture is still too dry add the other.
- Season with salt and pepper and set aside.
- Top and tail the aubergines and cut into an even number of slices.
- Place a large tablespoon of meat mixture on one slice and top with another slice.
- Dust the aubergine burger in flour and gently fry on each side until the aubergines become golden.
- To make the tomato sauce, heat some olive oil and fry the garlic on low heat for a few mins.
- Add the vinegar and the tomatoes.
- Add the basil, sugar, salt and pepper and allow to simmer for 20 mins.
- Transfer the aubergine burgers to a baking tray and bake for 25 mins.
- Serve aubergine burgers with tomato sauce and some more freshly chopped parsley.
For more of Michael’s recipes check out his Facebook page Stayhome recipes
