Eggplants are like little sponges and love aromatic spices. I prefer to roast them as you can cook the whole lot in one go.
Serves: 4
INGREDIENTS
2 eggplants, cut into 2cm thick rounds (you need 8 good-sized pieces)
olive oil for brushing
sea salt
2 tablespoons ras el hanout spice mix
To assemble
4 burger buns, halved, toasted and buttered
1 cup purchased hummus
½ cup purchased onion jam
handful mint, roughly chopped
2 tomatoes, sliced
dried rose petals (optional)
METHOD
Preheat the oven to 180°C fan bake.
Grease a baking sheet and line with baking paper.
Brush both sides of the eggplant rounds with olive oil, season with a little salt then sprinkle with ras el hanout. Place on the baking tray and roast for 12 minutes then turn and cook until tender but not falling apart.
To assemble: Spread the bun bases with onion jam and hummus then make layers of mint, eggplant, tomato and hummus, finishing with rose petals, if using, and the bun tops.
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