If you have an eggplant-hater in the family then cook this recipe and you might just find they change their mind about this lovely summer vegetable. It makes both a lovely meal served alongside seasonal vege and an equally delicious finger-food for your next gathering. This recipe is so good we guarantee they’ll be asking for the recipe!
2 eggplants
2 x 500 g Green Meadows Angus Beef Burgers
4 tablespoons olive oil
2 red onions, halved, sliced
125 g mozzarella, grated
125 g tasty cheese, grated
¼ cup basil, chopped, plus extra leaves to serve
Culley’s Double Pickle Burger Sauce
Pre-heat the oven to 180°C and line two baking trays with baking paper. Slice the eggplants into 8 slices lengthways and arrange on the baking trays. Brush with olive oil and sprinkle with sea salt and bake for 20-30 minutes removing the slices as they start to brown in patches.
In a heavy-bottomed frying pan over a medium-high heat, heat 2 tablespoons of olive oil and then fry the onions for 20 minutes, or until they just start to caramelise. Remove from the pan and add more olive oil if required, then cook the burger patties as per packet instructions. Remove from the frying pan and once cooled a little, slice into two.
To assemble, lay a piece of eggplant on a clean work-surface. Put one of the burger pieces onto the narrow-most end of the eggplant, squeeze over some Culley’s sauce then top with a bit of basil, some red onion and grated cheese then roll up securely and put into an oven-proof dish. Repeat with remaining ingredients then top with the cheese you have left over, grating extra if required.
Return to the oven and bake for 20 minutes or until golden brown. We grilled ours to get those extra golden-brown bubbly bits. Remove from the oven and top with some extra basil leaves before serving with some new seasons baby-potatoes and some steamed greens.
This recipe uses our gold award-winning Angus Beef Burgers.
