Auberginen-Burger

Name: Auberginen-Burger
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small chili pepper; 1 (approx. 300 g) Avocado; 1 TEASPOON Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 500 g) Aubergine; 25 g grated parmesan; 100 g Breadcrumbs; 3 Eggs (size M); 6 TABLESPOONS Oil; 50 g Rocket; 150 g pickled, roasted, red peppers; 4 Burger buns with sesame seeds (à approx. 75 g)

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small chili pepper
1 (approx. 300 g) Avocado
1 TEASPOON Lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 500 g) Aubergine
25 g grated parmesan
100 g Breadcrumbs
3 Eggs (size M)
6 TABLESPOONS Oil
50 g Rocket
150 g pickled, roasted, red peppers
4 Burger buns with sesame seeds (à approx. 75 g)

Directions

1
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Cut avocado in half. Remove the seeds, peel the flesh and dice. Crush the flesh finely with a fork, mix with lime juice.
2
Add the chilli pepper and season to taste with salt and pepper.
3
Wash the aubergine, grate dry and cut into about 12 slices. Mix parmesan and breadcrumbs. Beat the eggs and mix. Pull aubergine slices through the egg, drain, then bread them with cheese-breadcrumbs mixture.
4
Bread each slide twice.
5
Heat 3 tablespoons of oil in a frying pan. Fry approx. 6 eggplant slices for approx. 5 minutes while turning. Remove and keep warm. Heat the rest of the oil and fry the remaining slices in the same way. Clean the rocket, wash and spin dry.
6
Drain the peppers and cut into strips.
7
Cut the buns in half horizontally. Cover the lower halves of the rolls with rocket and paprika. Place 3 aubergine slices on each. Spread the guacamole on top and place the top halves of the rolls on top.