Spiced Egg­plant, Hum­mus and Mint Burg­ers (v)

Eg­g­plants are like lit­tle sponges and love aro­matic spices. I pre­fer to roast them as you can cook the whole lot in one go.

Dish - - HERE COMES THE BUN -

2 eg­g­plants, cut into 2cm thick rounds (you need 8 good-sized pieces)

olive oil for brush­ing sea salt

2 ta­ble­spoons ras el hanout spice mix

TO AS­SEM­BLE

4 burger buns, halved, toasted and but­tered

1 cup pur­chased hum­mus

½ cup pur­chased onion jam hand­ful mint, roughly chopped

2 toma­toes, sliced dried rose pe­tals (op­tional)

Pre­heat the oven to 180°C fan bake.

Grease a bak­ing sheet and line with bak­ing pa­per.

Brush both sides of the egg­plant rounds with olive oil, sea­son with a lit­tle salt then sprin­kle with ras el hanout. Place on the bak­ing tray and roast for 12 min­utes then turn and cook un­til ten­der but not fall­ing apart.

TO AS­SEM­BLE:

Spread the bun bases with onion jam and hum­mus then make lay­ers of mint, egg­plant, tomato and hum­mus, fin­ish­ing with rose pe­tals, if us­ing, and the bun tops. MAKES 4 BURG­ERS

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