What we eat can have a massive impact on how we feel and our energy levels. I love to try new recipes and it's a great way to get my children to try different flavours too!
July to September is usually the time we see a lot of aubergines as they are in season doing these months. Wherever possible I try to eat fruit and vegetables in season as not only is it a bit cheaper the fresh produce always tastes so much better.
Whether you roast them, slice and bake or whizz up into babaganoush, there are so many ways to prepare aubergine and it's probably one of my favourite vegetables...they are also a great substitute for meat as they are thick and creamy and bulk up many dishes.
These Aubergine and Feta Burgers are so tasty that you can eat them on their own but I love to have them for lunch with a fresh crunchy salad, beetroot and walnuts. They are full of protein too which helps keep any hunger pangs at bay and will give you slow-releasing energy to keep you going through the afternoon.
Being dairy, egg and meat free they are also great for those who have allergies or are vegetarian.
There is a bit of preparation but it's super easy and the flavours are worth the wait. You can make a few batches of these burgers and freeze them after baking or store them in the fridge for up 5-6 days.
- 500g aubergine cut into wedges
- 50g yellow lentils, very well drained
- 120g leeks, chopped
- 3 garlic cloves, minced
- 150g feta cheese, crumbled
- 50g fine breadcrumbs (Panko are fine as well)
- 50g walnuts or pecans
- pinch of salt
- 1 tsp fresh thyme, leaves only (½ teaspoon if you use dry ones), finely chopped
- 2 tsp ground cumin
- 4 tbsp fresh parsley or coriander leaves, finely chopped
- 2 tbsp of olive oil or a bit of cooking spray
- Preheat oven to 180C (356F) and bake the aubergine wedges for 40min on an aluminum foil lined baking tray.
- Place nuts on a separate tray in the oven and toast them for 5 min.
- Meanwhile place lentils in plenty of water and leave to boil for 30 min, until soft.
- Remove the nuts from the oven, allow to cool slightly.
- Using a food processor, process nuts, leaks, cumin, thyme, breadcrumbs, feta, 2 tablespoons of parsley and salt for a minute or so until well combined and pour out into a bowl. Place to one side
- When lentils are completely cooked, drain them very well and dab with some kitchen paper to remove even more moisture and then add the lentils into the bowl with breadcrumbs, leaks and feta.
- When the aubergine has finished roasting and cooled down completely, using a food processor, process it in batches into small pieces. You don’t want to make a complete mash out of it though. Add it into the bowl with leeks, feta and breadcrumbs.
- Brush a baking tray with a little olive oil.
- Using your hands form patties (as large as the middle of your hand palm will give you about 8 patties) and arrange on the baking tray. Very lightly brush your patties with some oil on the top and bake for about 45 minutes at 180C (356F) or until they start to become golden brown. (Don’t keep them in for much longer than 45 minutes as they’ll start to dry out)
- Serve the Aubergine and Feta Burgers with the remaining parsley sprinkled over and some fresh salad.
- Store refrigerated for up 5 days or freeze for up to 2 months, allow to thaw completely in the fridge before reheating in the oven for about 20 min at 180C (356F).
If you'd like to see more recipes and healthy living ideas, check out our other blog articles here
This recipe has been adapted from @garlicmatters