Eggplant Burger with Pesto Barilla Vegan
Eggplant Burger with Pesto Barilla Vegan
30 minutes total
A simple and satisfying plant-based burger built around the creamy versatility of Pesto Barilla Vegan. Golden eggplant, fresh vegetables and a rich, smooth pesto come together in a balanced and flavourful bite. Easy to assemble and perfect for a quick meal.
Everyday recipes
Ingredients
Serves 2
| 60 g | Pesto Barilla Vegan |
| 2 | potato burger buns |
| 1 | large aubergine (250 g), cut into thick slices |
| Flour for coating | |
| 2 | iceberg lettuce leaves |
| 1 | vine tomato, sliced |
| 1 | small red onion, sliced |
| 2 | slices vegan cheese |
| Extra virgin olive oil | |
| To taste | apple cider vinegar |
| To taste | salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut two thick slices from the centre of the eggplant and coat lightly in flour. Cook in a pan with extra virgin olive oil until tender and golden on both sides. Season to taste and set aside.
Step 2
Warm or lightly toast burger buns until golden and crisp. Spread Barilla Pesto Vegan on the bottom half of the bun.
Step 3
Layer lettuce, tomato slices, vegan cheese and fried eggplant.
Step 4
Finish with red onion and a final spread of Pesto Barilla Vegan on the top half of the bun. Close the burger and serve.
Tip
Slice eggplant evenly for consistent cooking.
Tip
Cook until well golden to enhance flavour and texture.
Tip
Add onion just before serving for a fresher taste.
