Quinoa and aubergine burger

Quinoa and aubergine burger


1 person made this

About this recipe: 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.


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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