Glazed EggplantBurger
1 serving / Allergens: Gluten, Milk
Prep Time: 15 minutes / Cook Time: 20 minutes
Total Time: 35 minutes
Eggplant burgers are a modern plant-forward take on the classic burger. In this recipe SHO is used for glazing and flavour enhancement. SHO – Concentrated Dark Stock provides deep roasted, Maillard-rich and meaty notes, giving the eggplant a richer savoury character. The UVP of SHO in this recipe is to bring a meaty, Maillard and deep flavour profile.
| Ingredients | Quantity |
|---|---|
| SHO - Concentrated Dark Stock | 10 gr |
| Round eggplant | 350 gr |
| Burger bun | 90 gr |
| Heirloom tomato | 120 gr |
| Romaine lettuce | 100 gr |
| Smoked raclette cheese | 20 gr |
| Gherkin pickles | 15 gr |
Instructions
- Slice the heirloom tomato and gherkin pickles. Prepare the romaine lettuce.
- Cut the eggplant into approximately 2.5 cm thick slices.
- Steam the eggplant slices for approximately 8 minutes until tender.
- Brush the eggplant with SHO - Concentrated Dark Stock before roasting.
- Roast at 180°C for approximately 6 minutes until caramelised.
- Top with smoked raclette cheese and return to the oven for 2–3 minutes until melted.
- Split and toast the burger bun.
- Assemble the burger with lettuce, glazed eggplant, tomato, pickles and serve immediately.
Notes
- Finish under a hot grill for extra caramelisation.
- Salt the eggplant lightly before steaming for improved texture.
- Serve with fries or a fresh salad.
