Eggplant Burger


eggplant aubergine burger recipe

Servings 4 - 5 burgers


  • 1 Eggplant/Aubergine
  • 60 g parmesan, finely grated
  • 1 egg
  • 1 - 2 balls of mozzarella (125 g)
  • extra virgin olive oil
  • Sea salt
  • Yellow onion
  • Chipotle mayo
  • A few fresh basil leaves
  • Burger buns



  1. Cut one slice of eggplant per burger.
  2. Salt generously on each side and let it rest for a few minutes.
  3. Cook the slices in a frying pan for about 3-4 minutes on each side on medium-low heat or about 4 - 5 out of 9.
  4. Meanwhile, beat the egg and grate the parmesan. Slice the mozzarella and tomatoes.
  5. Turn the slices in the egg and then in the parmesan and make sure the parmesan sticks to the slices.
  6. Cook the slices for 2 minutes on one side and then flip. On one side of the slice (half), add mozzarella and basil then fold it in the middle and cover with a lid. Flip a few times until done.
  7. Layer the burgers with the toppings and serve.

ingredients for eggplant aubergine burgers

eggplant on a wooden cutting board

eggplant turned in parmesan

eggplant slices in a cast iron skillet

eggplant burger served in a cast iron serving pan

eggplant aubergine burger in hand



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