Oriental Veggie Fish Burger

Ingredients

• 400 g eggplant
• Salt
• 4 red onions
• 1 Spring onion
• 4 tbsp olive oil
• Pepper
• 2 tbsp brown sugar
• 5 tbsp balsamic vinegar
• 150 g double cream fresh cheese
• 4 dates (pitted)
• 2 tbsp milk
• 0.5 tsp Chili flakes
• 1 tsp curry
• 1 pack FRoSTA Veggie Fish Burger (4 pieces; 75 g each)
• 40 g lamb's lettuce
• 4 round roll buns (about 50 g each)

Instructions

1. 1.

   Clean and wash eggplant, slice into rounds about 1.5 cm thick. Place in a bowl, sprinkle with 2 tsp salt, mix and let sit for about 10 minutes. Peel red onions and cut into rings. Trim, rinse spring onion and slice finely into rings.

2. 2.

   Pat dry the eggplant slices and arrange on a baking sheet lined with parchment paper. Brush with 2 tbsp olive oil and season with pepper. Bake in a preheated oven (electric stove: 200 °C / convection: 180 °C) for about 25 minutes.

3. 3.

   Meanwhile heat 2 tbsp oil in a pan. Fry the red onion rings for about 5 minutes, seasoning with salt and pepper. Sprinkle brown sugar over them and caramelize. Deglaze with vinegar, bring to a boil and reduce for about 5 minutes. Blend fresh cheese, dates and milk until smooth. Season with salt, pepper, chili flakes and curry. Fold in the spring onion rings.

4. 4.

   Prepare FRoSTA Veggie Fish Burger according to package instructions. Wash and dry lamb's lettuce. Remove eggplant from oven. Slice buns open and spread both cut sides with date dip. Layer lower bun halves with lamb's lettuce, eggplant, fish patties and balsamic onions. Close with the top bun.