4 burger buns
4 long aubergines
2 small eggs
2 spring onions
1/2 teaspoon of cumin seeds
Extra virgin olive oil, salt and pepper
4 slices of Raschera
2 green variety of tomatoes “green zebra”
A few leaves of salad
50 g of Ketchup with cherry tomato
Wash the onions and the aubergines and cut them into rounds. Brown them in a non-stick pan with a drizzle of oil beforehand the onions with the cumin seeds and add the aubergines.
Add a little hot water, cover and cook until they comes soft. Let them cool and transfer them to a bowl together with the crumbled bread slightly soaked in water, the lightly beaten eggs, season with salt, pepper and chilli.
Using a pastry cutter, form 4 burgers that you will cook in a non-stick pan, turning halfway through cooking. Cut the bun in half and heat in the oven under the grill.
Put the slice of cheese, two slices of tomatoes, salad, basil and still hot burger on each sandwich.
Complete with Ketchup with cherry tomato and close with another half of the bun.