Burger Di Melanzane
Published
A lovely vegetarian alternative to the classic burger, these unusual aubergine burgers are very tasty and they make the perfect canapé choice for a summer cocktail party.
Serves: 4
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients (for 4 people)
2 large aubergines
3 tbsp extra virgin olive oil
150g fresh ricotta
1 egg
1 tbsp breadcrumbs
Salt and pepper to taste
12 small burger buns
1 small bunch of basil
1 small bunch of thyme
10 cherry tomatoes
Preparation
- Preheat the oven to 180°C.
- Wash and peel the aubergines, cut them into rough cubes and add salt and pepper. Roast in a frying pan with a drizzle of extra virgin olive oil. Once cooked, blend into a paste to create a purée.
- Mix the aubergine pulp with the ricotta and the egg. Season to taste. If the mixture is too soft to be worked, add a spoon of breadcrumbs. Make the burgers no bigger than 20g and gently coat them with breadcrumbs. Roast them in the oven for 8 minutes on a greaseproof tray.
- Prepare each small bun with a spread of ricotta, a burger, half a cherry tomato and a basil leave. Roast whole burgers again to give them a crunchy texture.
Serve hot with bamboo sticks.
Recipe adapted from 4 Grosvener Square by Danilo Cortellini
