Ingredients for 2 people
1 big aubergine
50g grated Parmesan
50g bread crumbs
2-3 parsley leaves
EVO oil
Salt and pepper to taste
Preparation
Wash the aubergine and cut into big dices; preheat a pan with a drizzle of EVO oil, add a pinch of salt and cook with a lid on until tender. Once cold, roughly smash the aubergine with a fork and squeeze out excess liquid. In a bowl dd the Parmesan, parsley and bread crumbs then mix well with the aubergine squash. Preheat a frying pan with a tbsp of EVO oil, using your hands shape the mix into 2 big burgers or 4 small. Dust each side with some bread crumbs and place in the frying pan. Cook at medium-high heat for 5-7 min each side, until children and crunchy. Serve with rocket and cherry tomatoes salad.
For a gourmet version add an egg and 1 mozzarella to the mix.
