Summary

Ingredients

• 2 large eggplant (s)
• 2 egg (s)
• Tbsp flour
• breadcrumbs
• 400 g round beef
• salt and pepper
• Herbs (e.g. parsley)
• Oil for frying
• 50 ml ketchup
• 30 ml garlic sauce
• 0.5 teaspoon ½ paprika powder, hot
• 4 tomato (s)
• Gherkins)
• roasted onions
• 4 slices cheese, spicy (e.g. Appenzeller), optional
• possibly fried onions

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Instructions

1. First mix the ketchup with the garlic sauce for the burger sauce. Add paprika powder and season to taste.
2. Wash and clean the aubergines and cut the thickest parts into a total of 16 approx. 7-10 mm thick slices. Whisk the eggs and place the flour and breadcrumbs in separate deep plates.
3. Heat the oil in a pan. Turn the aubergine slices first in a little flour, then in the egg mixture and then in the breadcrumbs and fry in the hot oil on both sides for approx. 2 minutes, depending on the thickness, until crispy. Warning: the oil has to be really hot, otherwise the auger will soak up fat. Drain on kitchen paper.
4. For the patties, season the minced meat with pepper, salt and herbs. Form very flat patties that are slightly larger than the aubergine slices and also fry in a little oil until crispy.
5. Wash tomatoes and cut into slices, also cut the pickles into slices. Place an aubergine slice on a plate, cover with meat, burger sauce, tomatoes and cucumber and possibly a few fried onions and fix with a toothpick.
6. Salad goes very well with it.
7. Simply dice the rest of the aubergines, season and fry them with the rest of the breading (it also tastes very good).
8. Variants:
9. For cheeseburgers, put half a slice of cheese on each of the finished burger patties and let it melt briefly in the pan with the lid closed. Then assemble as described.
10. For real low-carb burgers, simply skip the breading and fry the aubergine slices in the oil until crispy.