Estimated reading time: 7 minutes
I recently held a small poll on Instagram and it emerged that very few aubergines are eaten. Especially the comment “I don't know what I can do with it” was a frequently heard comment. And that is actually quite a shame because it is a super versatile vegetable. To be honest, he doesn't have a lot of taste of his own. You mainly add them yourself by using herbs, or by preparing the vegetables. Today I am sharing my recipe of an aubergine burger with baba ganoesh sauce. eggplant from the oven recipe
Inspiration day
To be inspired myself, I was invited by Love My Salad. We went to visit the greenhouse followed by a dinner that would be all about the aubergine. And we knew that! Blood is called that in that greenhouse but very interesting to look at it up close. What was especially striking were the enormous amount of different species that there are. Because they are rarely eaten in the Netherlands, you will unfortunately not find them so quickly in your supermarket. It's really a question of supply and demand. baking eggplant from the oven recipe
To the cook
Part two of that afternoon took place at cooking studio Annabel in Schiedam. Here we were served some very tasty dishes to inspire us with this beautiful vegetable. Incidentally, an eggplant is actually a fruit. In teams of two we got to work ourselves with a homemade, freshly roasted baba ganoesh. Everyone went home with a lot of tips and a bag full of aubergines. So there are also a lot of wonderful recipes online from my fellow bloggers. baking eggplant from the oven recipe
Eggplant burger with baba ganoesh sauce
To get you all on the eggplant I made an easy but delicious recipe. Of course you can vary this yourself. And because I liked making baba ganoesh at the cooking studio so much, I also made it for this delicious burger.
And this is how you make the Eggplant burger with baba ganoesh sauce:
We start with the baba ganoesh sauce so that the flavors can really soak in. Roast the eggplant on your gas stove until it is nice and soft and flavorful. Don't have gas at home? You can also do this on a BBQ, which will give an extra depth to the flavor. Using your eggplant this way gives a nice smoky flavor to your sauce, which takes the overall experience of the dish to a higher level. When the outside of the skin is charred black, put it in the oven for another 5 minutes at 180 degrees to ensure that the inside becomes deliciously creamy and tender. This will bring the baba ganoesh sauce to life and you are assured of an irresistible dip that goes perfectly with pita or vegetables.
Take your food processor (or stick blender) and a high bowl and add all the ingredients for the sauce. Cut the aubergine open lengthwise and scoop out the flesh with a spoon. Throw away the peel, we don't use it. Blend it all into a smooth sauce. Normally baba ganoesh is still quite a bit meaty, but now you can really turn it into a kind of mayonnaise with your blender.
The eggplant burger
We cut off the head and butt of the aubergine and then into slices of an inch or two thick. Then sprinkle with some salt and pepper and brush with olive oil. You can then grill them. (Do you want to give your aubergines an extra meaty taste? Then put them briefly in a slightly thickened meat gravy after grilling and let the flesh absorb it. Then let it drain for a while)
Crispy with it
To give this burger a bit of a crunch, we are going to fry the mushrooms in a nice jacket. Cut the slices horizontally so that you get nice round slices. Then dip them in a bowl with flour, then the beaten egg and finally breadcrumbs. Brown them in a frying pan with some olive oil and set them aside.
Eggplant burger with baba ganoesh sauce
If you have chosen bake-off bread, bake it while your aubergines are on the grill and you are baking the mushrooms. This way you have everything nice and warm on your sandwich. Top the ball with the fresh lettuce, then the mushrooms, a number of sun-dried tomatoes, on top of that the aubergine burger and finally a few tablespoons of the baba ganoesh sauce. And then Delicious Happen!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Eggplant burger with baba ganoesh sauce
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Ingredients:
- 2 Italian dumplings
- 1 large Pallada eggplant - a normal purple is also possible
- frisee lettuce
- Sun dried tomatoes
- 4 large white mushrooms
- 1 beaten egg
- bread-crumbs
- flower
- extra virgin olive oil
- salt
- peper
- 1 purple eggplant
- 2 cloves of garlic
- 1 1/2 el tahini - sesame paste
- 1 juice of half a lemon
- sea salt
- 1 tl za'atar
- 5 sprigs of flat parsley
- 50 ml extra virgin olive oil
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We start with the baba ganoesh sauce so that the flavors can infuse well. Roast the eggplant on your gas stove. Don't have gas at home? You can also do this on a BBQ. Using your eggplant in this way gives a nice smoky flavor to your sauce. When the outside of the sheet is blackened, put it in the oven for another 5 minutes at 180 degrees.
- Almost like a kind of mayonnaise.
- Take your food processor (or stick blender) and a high bowl and add all the ingredients for the sauce. Cut the aubergine open lengthwise and scoop out the flesh with a spoon. Throw away the peel, we don't use it. Blend it all into a smooth sauce. Normally baba ganoesh is still quite a bit meaty, but now you can really turn it into a kind of mayonnaise with your blender.
- We cut off the head and butt of the aubergine and then into slices of an inch or two thick. Then sprinkle with some salt and pepper and brush with olive oil. You can then grill them. (Do you want to give your aubergines an extra meaty taste? Then put them briefly in a slightly thickened meat gravy after grilling and let the flesh absorb it. Then let it drain for a while)
- To give this burger a bit of a crunch, we are going to fry the mushrooms in a nice jacket. Cut the slices horizontally so that you get nice round slices. Then dip them in a bowl with flour, then the beaten egg and finally breadcrumbs. Brown them in a frying pan with some olive oil and set them aside.
- Cut the mushrooms horizontally to get nice slices.
- If you have chosen bake-off bread, bake it while your aubergines are on the grill and you are baking the mushrooms. This way you have everything nice and warm on your sandwich. Top the ball with the fresh lettuce, then the mushrooms, a number of sun-dried tomatoes, on top of that the aubergine burger and finally a few tablespoons of the baba ganoesh sauce.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Baking eggplant from the oven recipe
A delicious way to eat eggplant.