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Try out a healthy alternative to burgers with this Aubergine Vegan burger made by Debbie Rich from Out to Lunch and My Darling Clementine

INGREDIENTS:

2 large Aubergine/ brinjals

2 cups sunflower seeds

1 cup chopped red onion

2 cloves garlic

2 cups chopped parsley

2 tsp Himalayan salt

2 tsp coriander powder

4 tsp cumin

4 tsp medium masala

1 cup gram flour(chick pea flour)

1 tsp grated ginger

METHOD:

1. Grill  the sunflower seeds on a baking tray just until they just start to change colour.

2. Cook the brinjals in a 180 degrees oven till the skin begins to wrinkle,

about 30 mins.

3. Let brinjals cool and then chop into small pieces.

4. Blend all the ingredients together in a S blade blender so that they bind together.

5. Take out the mixture and form burger patties.

6. Fry in a little coconut oil till the  outside is crispy.

Serve on a bed  of spiralled  zucchini,shredded spinach,chopped celery. On top of the burger put a dollop of hummus,some salsa and some sprouts and some chopped avo.

Alternative to a bun is a big portobello mushroom cooked in the oven for 10 mins with garlic and olive oil.

2 thoughts on “Try out a healthy alternative to burgers with this Aubergine Vegan burger made by Debbie Rich from Out to Lunch and My Darling Clementine Leave a comment

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