Grilled Sensational Burger with eggplant, zaalouk and pickled chillies
Create this bold centre of plate option filled with flavour, protein and fibre. Paired with a delicious pickled chilli and eggplant zaalouk, it is the perfect completely plant-based addition to your menu paired with salad of your choice.
- 0:20 TIME
- 10 Portions
- 460 calories
10 HARVEST GOURMET® Sensational™ Burger patties
1 tbsp CHEF® Demi-Glace Liquid Concentrate
4 pc eggplant
4 tbsp olive oil
4 pc tomatoes
100ml olive oil
4 pc garlic cloves
1 tbsp paprika
1 tbsp cumin
1 bch flat leaf parsley
½ tsp chilli powder
2 tbsp vegetable oil
2 pc lemon
Pickled green chilies to garnish (or any sliced chilli)
1 Cut the eggplant in halves and brush them with olive oil. Grill until dark brown for approx. 10 mins until they become soft.
2 Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin and paprika.
3 Chop the parsley finely and add it to the tomatoes. Dice the eggplant (with or without their skin) and add them to the tomatoes.
4 Keep stirring and cook for approx. 15-20 mins until the eggplant is tender.
5 Drizzle with olive oil and add a pinch of chilli powder. Season with salt and pepper.
6 Brush the Sensational™ Burgers with CHEF® Demi-Glace Liquid and grill them on a very hot heat for 3-4 mins on each side. Serve the burger with zaalouk, lemons, parsley and pickled chillies.
CHEF Mushroom Liquid Concentrate 190ml
- The dish can be made the day before and reheated in the oven. Dust with bread crumbles to get crispy.
- Serve with tabbouleh.
Total fat (g)
Saturated fat (g)
Dietary fibre (g)