- Serves: 4
- Preparation time: 30 minutes
- Cooking time: 15 minutes
- Ingredients (for 4 people)
- 2 large aubergines
- 3 tbsp extra virgin olive oil
- 150g fresh ricotta
- 100g Grana Padano cheese, grated
- 1 egg
- 1 tbsp breadcrumbs
- Salt and pepper to taste
- 12 small burger buns
- 1 small bunch of basil
- 1 small bunch of thyme
- 10 cherry tomatoes
Burger Di Melanzane (Aubergine Hamburger) recipe by MasterChef: The Professionals contestant Danilo Cortellini
Danilo Cortellini
30th April 2018
Burger Di Melanzane (Aubergine Hamburger) recipe by MasterChef: The Professionals contestant Danilo Cortellini
From Danilo Cortellini's book, 4 Grosvener Square, a lovely vegetarian alternative to the classic burger, these unusual aubergine burgers are very tasty and they make the perfect canapé choice for a summer cocktail party.
Ingredients
Method
Preheat the oven to 180°C.
Wash and peel the aubergines, cut them into rough cubes and add salt and pepper. Roast in a frying pan with a drizzle of extra virgin olive oil. Once cooked, blend into a paste to create a purée.
Mix the aubergine pulp with the ricotta, the Grana Padano and the egg. Season to taste. If the mixture is too soft to be worked, add a spoon of breadcrumbs. Make the burgers no bigger than 20g and gently coat them with breadcrumbs. Roast them in the oven for 8 minutes on a greaseproof tray.
Prepare each small bun with a spread of ricotta, a burger, half a cherry tomato and a basil leave. Roast whole burgers again to give them a crunchy texture.
Serve hot with bamboo sticks.
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