Tomato Eggplant Avocado Burger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 burger rolls, alternatively whole grain rolls or baguette rolls
- some lettuce leaves
- 2 large tomato (s)
- 1 eggplant (s)
- 1 avocado (s), ripe
- 100 g yourt
- 3 tablespoon mayonnaise
- 1 clove garlic
- 1 dash Tabasco, green
- Salt and pepper, black
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the aubergine, cut lengthways into slices and fry until golden brown on both sides in the hot oil.
- Meanwhile, cut the rolls in half. Cut the tomatoes and the peeled avocado into thick slices and lightly salt.
- Press the garlic or chop it very finely and mix it with the yogurt, mayonnaise, Tabasco, salt and pepper until smooth. Spread it on both halves of the bun.
- Cover the lower half with lettuce first, then two aubergine, avocado and tomato slices and cover with the upper half of the bun. Possibly stick together with wooden skewers.
- This recipe can also be varied, e.g., with fried giant mushroom slices or grilled zucchini slices.
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