Greek · Lunch
Eggplant and Cheese Burger
A pan-fried eggplant patty layered with melted halloumi and feta cheese inside a toasted bun, finished with garlic-dill tzatziki, tomato, red onion and arugula. The eggplant is salted until tender, then stacked with tangy Greek cheeses for a vegetarian burger with Mediterranean herb and lemon notes.
$5
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
612Calories
24.3gProtein
37.1gFat
45.8gCarbs
13.6gSugar
7.9gFiber
1428mgSodium
76mgChol
15.4gSat Fat
870mgPotassium
520mgCalcium
3.1mgIron
0.6mcgVitamin B12
15.2mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Slice the eggplant into a 3/4-inch thick round, salt both sides and lay on a plate for 15 minutes until moisture beads appear. Pat dry.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear the eggplant for 4 minutes per side until deeply browned and tender.
3
Melt
Reduce heat to medium-low, lay halloumi and crumbled feta on the eggplant, cover and cook 2 minutes until golden at the edges.
4
Toast
Toast the bun's cut sides in the skillet over medium heat for 1 minute until golden.
5
Plate
Spread tzatziki made with yogurt, grated garlic, dill and lemon juice on both bun sides. Layer arugula, tomato and red onion on the base, top with cheese-topped eggplant, season with black pepper and close.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 2.8 oz80g halloumi
- 1.4 oz40g feta cheese
- 22 hamburger bun
- 4 tbsp4 tbsp Greek yogurt
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh dill
- 2 tsp2 tsp lemon juice
- 44 tomato slices
- 44 thin red onion rings
- 22 small handful arugula
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
