Monday, 11 July 2011

meat-free monday: brinjal burgers


Ever since my friend Steph posted an image of her first ever, most impressive, aubergine crop I've been on the lookout for some good meat-free aubergine recipes.

Finally, after a lot of browsing through a *lot* of boring eggplant recipes I found one that looks delicious.

(note to all recipe providers: 
Eggplant is a bad word - it's hardly appetising. I've heard these called 'brinjals' in SA, but it works with burgers, so we'll use it today. And 'aubergine' is practically, well, French. The French manage to make maroon jeans and cigarettes look cool, and given my obsession with all things French, other than maroon jeans and cigarettes, it's clearly the sexiest word for this relatively arbitrary vegetable.)


Full story behind the recipe here - turns out it is a South African recipe ,so brinjals it is, and that's where Steph grows her bumper crops. Maybe she should consider investing in a vege burger van? I'm just sayin'....

Makes approximately 15 medium-sized ‘cakes’
5-6 small to medium aubergines, sliced
olive oil and salt for roasting
1 large onion, finely chopped
2 garlic cloves, crushed
2 cups breadcrumbs
3 rounds Feta cheese, crumbled
3tbsn freshly chopped parsley
1tbsn freshly chopped mint
1 tsp paprika
1tsp ground cumin
1tsp salt
black pepper to taste
1 egg, beaten
2 cups flour
  • Place the sliced aubergines on a roasting tray and drizzle with olive oil. Season with salt and place in a very hot oven (250°c) until they are golden brown and soft. Remove from the oven and allow to cool slightly.
  • Meanwhile, sautè the onion and garlic until soft and translucent.
  • Combine the rest of the ingredients (except for the egg and the flour) in a large bowl. Chop the aubergines into cubes and add to the breadcrumb mixture, as well as the fried onion and garlic.
  • Mix well and allow to stand for 5 minutes. If after 5 minutes the mixture is still quite dry, add the beaten egg.
  • Put the flour into a shallow bowl or plate and heat some oil in a frying pan.
  • Form cakes with the aubergine mixture and then place them into the flour. Cover the cakes well and then fry for 1-2 minutes on each side until golden brown. Place the fried cakes on a roasting tray and keep them warm in a moderate oven.
  • Serve warm with the spicy- cream cheese sauce.
For the Spicy- Cream cheese sauce:
  • Combine 1 tub (250g (8.82 ounces)) plain cream cheese with 1-2 tsp hot chilli paste and season to taste. Mix well.
/cx


1 comments:

Gillian said...

Nummy, I will be trying this recipe out later this week I think - I have a special guest coming who just *loves* to cook with her nieces!

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