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.
salt, to taste
3 tablespoons extra virgin olive oil
1 small aubergine, peeled and cubed, skin reserved
1 tablespoon grated Parmigiano Reggiano, or any other sharp grating cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 140 C / Gas 1.
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.
Heat the oil in a pan over medium heat; add aubergine cubes and cook, stirring often, until soft. Season with salt.
Place quinoa, grated cheese, aubergine and 1 egg in a bowl. Mix well, then transfer to a ramekin, patting down slightly.
Bake in the preheated oven for 15 minutes.
Optional: Slice the reserved aubergine skin into thin strips. Heat some olive oil and fry the strips to make crispy aubergine 'chips'.
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 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.