Quinoa and aubergine burger

    50 min

    This tasty vegetarian burger for one is made with quinoa, aubergine and cheese. Keep the aubergine skin to make some crispy 'chips' to serve on the side.

    1 person made this

    Serves: 1 

    • 100g quinoa
    • salt, to taste
    • 3 tablespoons extra virgin olive oil
    • 1 small aubergine, peeled and cubed, skin reserved
    • 1 egg
    • 1 tablespoon grated Parmigiano Reggiano, or any other sharp grating cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 140 C / Gas 1.
    2. Soak the quinoa in water for 10 minutes. Rinse and drain and place in a pan with 200ml water and a pinch of salt. Bring to the boil; lower heat and cook for 5 to 6 minutes. Drain and set aside.
    3. Heat the oil in a pan over medium heat; add aubergine cubes and cook, stirring often, until soft. Season with salt.
    4. Place quinoa, grated cheese, aubergine and 1 egg in a bowl. Mix well, then transfer to a ramekin, patting down slightly.
    5. Bake in the preheated oven for 15 minutes.
    6. Optional: Slice the reserved aubergine skin into thin strips. Heat some olive oil and fry the strips to make crispy aubergine 'chips'.
    7. Serve the quinoa and aubergine burger on a bun, with your favourite sauce and the aubergine chips on the side.


    If the burger mixture is too soft, add 1 tablespoon of rice flour.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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