Eggplant burger: a tasty vegetarian dish that we can also make with pumpkin, mushrooms or zucchini to try different alternatives, but which is perfectly balanced and great for varying the diet. In this article we see a recipe promoted by the Dieta del Grana Padano website.

The site, maintained by nutritionists, dieticians, and dieticians, gives many free diet protocols, and a customizable weight loss plan that I find very good, and that I have talked about here. 

EGGPLANT HAMBURGER
Ingredients for 4 people: about two mini burgers per person
an eggplant (you can replace it with two courgettes or the same weight of pumpkin or mushrooms or broccoli, about 200/250 gr raw)
40 grams of Grana Padano (grated)
a bunch of basil or parsley or fresh mint
2 tablespoons of olive oil
two wasa or two slices of toast or about 40 grams of bread
2 tablespoons of breadcrumbs

Procedure: chop the chosen vegetables and brown them in a pan with a tablespoon of oil (even a little garlic if you like it: if you want a lighter dish, this oil can also be removed), salt and spices to taste. Once the vegetables are cooked and dry, chop them in a blender with the herbs and the chosen bread. If the mixture is soft, add a heaping tablespoon of breadcrumbs.

It must have a consistency that can make large meatballs, so it doesn’t have to be slow. Take the mixture with your hands and then make meatballs less than a palm size, then mash them lightly.

In a pan pour a tablespoon of oil and brown them for a few minutes on each side. Transfer them to a sheet of absorbent paper, let them cool a little and serve with a mixed salad.