Spiced halloumi and aubergine burger
If you’re after a vegetarian burger, this spiced halloumi and aubergine burger would be an excellent choice. The aubergine is cooked into a spiced, zingy, warm salad, which would also work well with lamb or chicken patties! So it’s ideal for Summer parties and get-togethers when you have both vegetarians and meat-lovers over for a laid-back BBQ. I serve mine in gluten-free buns, but any other rolls would be fine and, of course, you can skip the buns if you’re on a low-carb diet.
Ingredients
Method
- Thinly slice the onion, chilli and garlic, dice the aubergine. Cut the buns in half.
- Heat the oil in a pan and gently sauté the onion, chilli and garlic. Add the aubergine, cumin and oregano, stir, then add the tomatoes. Put the lid on and gently sweat until the aubergine & tomatoes are tender.
- Season with salt and pepper, then add the balsamic vinegar and spinach or parsley. Turn up the heat and let it bubble for a couple of minutes, stirring, until the sauce becomes sticky and the spinach has wilted.
- Remove from the pan to a bowl, cover to keep warm (or put aside until needed).
- Cut the halloumi into 4 slices. Wipe out the pan, add some oil and brown the cheese on both sides for a couple of minutes. (Alternatively, you can barbecues or grill the slices)
- Meanwhile toast or grill your buns.
- Spoon the aubergine mixture on the bottom half of your bun, top with two halloumi slices then cover with the other half of the bun.
- Serve immediately.