Baked aubergine and pecorino burger

Ingredients

For 1 serving

• Hamburger bun70 g
• Eggplant250 g
• Pecorino20 g
• Eggs1
• Breadcrumbs20 g
• Basil4 g
• Tomatoes1
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the aubergine, trim it and cut it into roughly 2 cm cubes; steam it for 12 minutes, until soft. Meanwhile preheat a conventional oven to 200 °C.
2. Let it cool slightly and squeeze it well in your hands or a sieve, because leftover water would make the patty soggy; then chop it with a knife.
3. Mix it with the grated pecorino, the egg, breadcrumbs, torn basil and a pinch of salt and shape into a compact patty; if it is too soft add a little more breadcrumbs.
4. Put it on a tray lined with baking paper, brush with the oil and bake for 20 minutes, turning halfway, until golden and firm.
5. Wash and slice the tomatoes; cut the burger bun, toast it in the oven for the last 2 minutes and build with the patty and tomato.