Eggplant Burger

Ingredients

• 300 g Eggplant
• 300 g starchy potatoes
• 1 egg
• 4 tbsp chopped parsley
• 1 Garlic clove
• 3 tbsp breadcrumbs (plus extra for coating)
• Salt
• Pepper
• 4 tbsp olive oil
• 2 Tomatoes
• 120 g feta cheese
• 0.25 head of lettuce (e.g., iceberg lettuce)
• 1 red chili pepper
• 100 g Sour cream
• Salt
• Pepper
• 4 ciabatta rolls

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Wash the eggplant and potatoes, then pierce them several times on all sides with a fork. Arrange on a parchment‑lined baking sheet and bake for about 45 minutes until cooked through or soft.

3. 3.

   Wash the tomatoes, cut off the stem ends, and slice them. Drain the feta and also slice it. Wash the lettuce, dry it thoroughly, and tear into small pieces. Rinse the chili pepper, remove the seeds, finely chop it, and stir it into the sour cream. Season with salt and pepper.

4. 4.

   Remove the eggplant and potatoes from the oven, let them cool slightly, then peel off the skin of the eggplant. Puree the flesh. Peel the potatoes and mash them with a fork or press through a potato ricer. Mix the mashed potatoes with the pureed eggplant. Add the parsley and pressed garlic. Fold in enough breadcrumbs to form a firm mixture. Season well with salt and pepper. Shape the mixture into four patties using damp hands, then coat each patty in breadcrumbs. Fry each side for 3–4 minutes in hot oil until golden brown.

5. 5.

   Halve the rolls and spread 1–2 tbsp of sour cream on each half. Place a lettuce leaf on top, then add an eggplant patty. Top with tomato slices, feta, and remaining lettuce, then close the roll. Serve the eggplant burger immediately.