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

Method

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. 

    NUTRITION

      

    Nutrient 

    Per Serve 

    Energy (kJ)  

    1920 

    Energy (Cals)  

    460 

    Protein (g)  

    18.7 

    Total fat (g)  

    35.9  

    Saturated fat (g)  

    7.6  

    Carbohydrate (g)  

    9.3  

    Sugars (g)  

    8.3  

    Dietary fibre (g)  

    13.3  

    Sodium (mg)  

    380