EGGPLANTBURGER
1 serving / Total Time: 30 minutes
In this recipe, SHO – Fond Brun Concentré is used to glaze the eggplant at the end of cooking, bringing a rich flavor and a beautiful shine. This approach enhances the burger’s indulgent character while highlighting the aromatic depth of SHO.
Suggestion: replace the traditional patty with a slice of roasted eggplant, tender and glazed, enhanced by a smoked cheese.
| Ingredients | Quantity |
|---|---|
| Burger bun | 1 |
| Round eggplant | 1 |
| Beefsteak tomato | 1 |
| Romaine | A few leaves |
| Smoked raclette cheese | 1 slice |
| Large pickles | A few slices |
| Olive oil | As needed |
| SHO – Fond Brun Concentré | As needed |
Instructions
- Cut the eggplant into thick slices (about 2,5 cm). In a hot pan, sear the eggplant slices, then finish cooking them in the oven for 10 to 15 minutes.
- Once cooked, remove the eggplant from the oven and glaze it with SHO – Fond Brun Concentré. Add the slice of smoked raclette cheese and return to the oven to melt the cheese over the eggplant.
- Slice the beefsteak tomato and the pickles. Prepare a few romaine leaves.
- Toast the burger buns and assemble the burger.
