Beef Burger With Grilled Eggplant Aubergine Salad Greens
Adapted from a recipe 'the australian women's weekly's grills & barbecues'. the eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. And kept in a freezer bag until you have enough to make recipe #135453.
Steps
Combine the yoghurt and hummus in a small bowl.
Cut the eggplant into 6 slices lengthways.
Discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc.
For using to make vegetable stock.
Preheat the grill or barbecue.
Combine the beef , garlic , tomato paste , onion , chilli , basil , breadcrumbs and egg in a large bowl.
Shape the mixture into 4 patties.
Cook the patties and eggplant , in batches , on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
Halve the bread pieces horizontally.
Toast , cut-sides up.
Spread the cut-sides with the yoghurt mixture.
Sandwich the eggplant , patties and salad greens between the toasted pieces of bread or roll.
Ingredients
greek yogurt, hummus, eggplant, ground beef, garlic cloves, tomato paste, brown onions, red thai chile, fresh basil, breadcrumbs, egg, turkish bread, salad greens