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.

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