Michelle's FreeFrom Aubergine (Eggplant) Burgers with Red Pepper Salad
Wheat, gluten, dairy, corn, soya & egg free

I always have a problem knowing what to do with aubergines (eggplants)- and faced with three the other day I wondered how they would work as burger buns... So here you go...
I made three fillings: the smoked haddock one below, a straight lamb burger and a lentil and cashew nut filling for the ‘veggies’. Grilling the aubergines (eggplants) is a bit time-consuming but can be done while you are making the fillings. I served it with red peppers and shallots, very slowly cooked together.


Burger ‘buns’
6-8 aubergines (eggplants) - enough to give you 48 reasonable size slices about the thickness of your little finger
sea salt and freshly ground black pepper
olive oil

Heat a grill. Fill the grill tray with aubergine
(eggplant) slices over which you have dribbled a little olive oil and grated plenty of sea salt and black pepper. Grill until lightly browned on one side then turn over and repeat the process on the other side. The slices should be soft to the knife. Set aside and repeat the process with the next batch of slices.

Haddock filling
1 large onion, chopped very fine in a food processor
1 generous tbsp olive oil
100g / 3 1/2oz quinoa
600ml / 20fl oz gluten/wheat free vegetable stock
400g / 14oz hot-smoked haddock
2 tbsp grated horseradish

Sweat the onion in the oil very slowly until it is totally soft then add the quinoa. Stir well then add the stock. Bring to the boil and simmer gently until the liquid is absorbed and the quinoa is very soft.
Meanwhile, break up/mash the smoked haddock. Add it to the quinoa along with the horseradish. Adjust the seasoning to taste. Make into small patties the size of your aubergine (eggplant) slices.
To serve, sandwich the haddock mixture between two slices of aubergine and reheat, lightly covered, in a moderate oven for
15 minutes.

Red Pepper Salad
18 shallots, peeled
6 long red Romano peppers
4 tbsp olive oil

In a heavy pan heat the oil and add the onions. Cook gently for 10-15 minutes or until they are just starting to soften. Meanwhile pip the peppers and slice them crossways. Add to the shallots and continue to cook very slowly, stirring regularly for 40-50 minutes or until both vegetables are completely cooked through.
Serve with the burgers.

Serves 6 - per portion
334cals - 23g protein
13g total fat - 2g sat /
7.5g mono / 2g poly
33g carbohydrate of which
7g sugar
2.5g fibre -
730mg sodium / 1.8g salt

Good Source of: Vitamin A, B6 & B12

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