Aubergine burgers

Aubergine burgers

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


  • 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


  1. Preheat the oven to 200C.
  2. Mix together the minced meat, garlic, parsley, thyme, Parmesan, breadcrumbs and oats and mix well.
  3. Add one egg and if the mixture is still too dry add the other.
  4. Season with salt and pepper and set aside.
  5. Top and tail the aubergines and cut into an even number of slices.
  6. Place a large tablespoon of meat mixture on one slice and top with another slice.
  7. Dust the aubergine burger in flour and gently fry on each side until the aubergines become golden.
  8. To make the tomato sauce, heat some olive oil and fry the garlic on low heat for a few mins. 
  9. Add the vinegar and the tomatoes.
  10. Add the basil, sugar, salt and pepper and allow to simmer for 20 mins. 
  11. Transfer the aubergine burgers to a baking tray and bake for 25 mins.
  12. 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

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