Double crispy eggplant and mozzarella burger

Ingredients

4 servings

• 4 Jacquet Creation burger buns with seeds
• 8 green lettuce leaves
• 1 culinary mozzarella
• 2 red onions
• salt and freshly ground black pepper
• 2 eggplants
• 10 ice cubes
• 70g flour
• 150g breadcrumbs
• 20cl grapeseed oil
• 4 tablespoons tomato pulp
• 1 teaspoon tomato paste
• 1 garlic clove
• 1 tablespoon chopped red onion
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 2 pinches of 4-spice blend

Steps

1. 1

   Preheat the oven to 200°C with the grill on.

2. 2

   Cut the mozzarella into 8 slices. Finely chop the onions.

3. 3

   Prepare the eggplants: wash and cut the eggplants into 8 thick slices, 1.5 cm thick. Place them in a bowl filled with cold water, add about ten ice cubes. Set aside.

4. 4

   Make the ketchup: peel and finely chop the garlic. Combine all the ketchup ingredients in a small saucepan, add salt and pepper, bring to a boil, and cook for 15 minutes over low heat, covered. Blend.

5. 5

   Bread the eggplants: Season the flour with salt and pepper. Mix it with 12.5 cl of water. Pour the breadcrumbs onto a plate. Drain and dry the eggplants. Dip them in the flour mixture, then in the breadcrumbs. Heat the oil and fry the eggplants until they are tender and golden brown. Drain on paper towels and place on a baking sheet. Top the eggplants with the mozzarella slices. Place in the oven for a few minutes to melt the cheese.

6. 6

   Warm the burger buns for 1 minute in the oven and cut them in half. Fill them with ketchup, lettuce, two slices of eggplant with mozzarella, with red onion and lettuce in between, finish with onion and ketchup. Close and enjoy the double crispy burgers.