Name: Spiced halloumi and aubergine burger
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ½ onion; 1 clove of garlic; 1 green chilli; 2 Tbsp olive oil; 1 tsp oregano; ½ tsp ground cumin (optional); 1 small aubergine; 1 handful cherry tomatoes; 1 Tbsp balsamic vinegar; 1 large handful of spinach ( or 2 Tbsp chopped parsley); ½ halloumi block ( 100g); 2 buns

Spiced halloumi and aubergine burger

3 May 2018

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

½ onion
1 clove of garlic
1 green chilli
2 Tbsp olive oil
1 tsp oregano
½ tsp ground cumin (optional)
1 small aubergine
1 handful cherry tomatoes
1 Tbsp balsamic vinegar
1 large handful of spinach ( or 2 Tbsp chopped parsley)
½ halloumi block ( 100g)
2 buns

Instructions

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.