LENTIL & EGGPLANT BURGER PATTY

Prep/Cooking Time: 60-90 Minutes

Ingredients

For the sauce

Instructions

Wash the eggplants and pat dry
Cut the eggplants lengthways and score the flesh
Drizzle generously with the olive oil and season well
Place on a baking sheet and cook in a pre-heated oven at 220c
Cook till the eggplant begins to char
Place the soaked lentils in a pan with seasoned water
Bring to the boil and cook till the lentils are tender
Remove from the heat and strain
Spread the lentils on a tray to cool
Once the eggplant is sufficiently colored remove from the oven
Place in a mixing bowl and cover with cling film
Leave to steam and cool at room temperature
Whilst the eggplant and lentils are cooking peel and chop the onion and garlic
Place the onion and garlic in a pan with some olive oil and cook over a medium heat
Once the onions are softened add to the pan the spices
Mix well and cook for 10 minutes to release all the fragrance
Once cooked remove from the heat
Place the eggplant (roughly chopped), lentils and cooked onions together in a large mixing bowl
Add to the bowl the salt, pepper, egg whites, breadcrumbs and 1/2 the yogurt,
Bring together all the ingredients by hand or using the mixer
Do not over mix so the burger will have texture
Once well mixed weigh into 8oz balls
Reserve in the fridge till needed