aubergine, mint and chilli burgers/ roast rattatouille burge
Here's the original recipe:
1 medium aubergine
1tbsp olive oil
1 clove garlic, finely chopped
1/2 lemon, grated zest and juice
400g (cooked weight) chickpeas
2 spring onions, cleaned and thinly slced
1tsp cumin seeds, toasted and pounded
1/2tsp chili powder
1tbsp finely chopped fresh mint
1tbsp finely chopped fresh coriander
75g breadcrumbs
preheat oven to 200C
1. cut aubergine into 1in cubes. toss in olive oil, lemon juice and zest and garlic. roast for 15 mins until tender.
2. pulse warm aubergine in food processor with chickpeas until you have a coarse mixture. add remaining ingredients and mix
3. divide into 8 and shape into burgers with floured hands (i find it easier to have very wet hand - you wll need to keep rewetting them). chill for 30 mins
4. preheat barbeque or grill. brusg burgers with oil and grill for 4-5 mins on each side.
here's what i actually did:
1/2 medium red pepper, sliced
handful of cherry tomatoes, halved
3 clove garlic, finely chopped/crushed
1/2 small red onion, sliced
1tbsp olive oil
1tbsp balsamic vinegar
tabasco to taste
400g (cooked weight) chana dhaal
handful fresh basil leaves
75g breadcrumbs
preheat oven to GM5
1. mix the four veg with the oil, vinegar and tabasco. roast for 20-30 mins until tender
2. pulse warm veg and basil in food processor with half the chana until you have a smooth mixture. add the rest of the chana and breadcrumbs and mix well (but the chana should be chunky still)
3. divide into 8 and shape into burgers with floured hands (i find it easier to have very wet hand - you wll need to keep rewetting them). put on oiled bakng tray and chill for 30 mins
4. preheat oven to GM5. cook for (oh i can't remember, but i think about) 30-40 mins, turning once
Kathy
Yummy, that sounds like one I must try.
Cabbagepatch
I read the recipe out to no.1 son earlier and he said "YUM, yes please"
lloyd
And my reply was "not if I'm doing it, too fussy!!"
