A burger with a difference: this vegan and vitamin-rich eggplant burger doesn’t need a bun, and it’s also incredibly full-flavored. In addition, patties often contain broccoli.
Broccoli, vegetable soup
Cook the broccoli in the vegetable stock until al dente.
eggs, cornstarch, cheese
Separate the eggs. Mix the egg yolks with the cornstarch. Beat egg whites and mix with cheese.
Finely chop the walnuts and add to the egg white mixture. Pour in the vegetable stock and mash the broccoli. Then stir in the egg white mixture.
Egg yolk, curry, nutmeg, pepper, salt, flour
Mix the egg yolks with the egg white and broccoli mixture and season with salt, pepper, nutmeg and curry powder. Roll the mixture into eggplant-sized patties and roll in flour.
Fry patties in butter until golden brown.
After the patties are cooked, cut the eggplant into pieces and fry in a little oil. not fry.
Now cut the tomatoes.
Yogurt, basil, rosemary, salt, pepper and nutmeg
Prepare the yogurt batter. Season yogurt with rosemary, basil, salt, pepper and nutmeg
Finally, on top of the burger. Spread the pesto on the bottom of a slice of eggplant, top with a patty and a slice of tomato. Top with some yogurt and another slice of eggplant.
A recipe for low-carb eggplant burgers with all the necessary ingredients and the simplest preparation – healthy meals with FIT FOR FUN