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
  • medium


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's Tip

    • The dish can be made the day before and reheated in the oven. Dust with bread crumbles to get crispy. 
    • Serve with tabbouleh. 




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