Eggplant and Ricotta Burgers

Instructions

1. Start by washing the eggplants well, then cut them into small cubes.

   

2. Place the cubes in a large colander, add coarse salt and mix well. You can place it in the sink or with a towel underneath, as the vegetable liquid may drip. Let them rest for 1 to 2 hours to remove the eggplant's bitter taste.

   

3. Finely chop the shallots.

   

4. Once the eggplant resting time has passed, rinse it very well to remove any salt residue. Brown the onion in a large pan.

   

5. Add the eggplant and cook well for about 5-10 minutes, until thoroughly cooked but not falling apart. Stir constantly. Once cooked, let it cool.

   

6. Meanwhile, prepare the vegan egg, if using: place the ground flaxseed and water in a small bowl.

   

7. Stir well and let it rest for a few minutes until it thickens; this may take 3 to 5 minutes.

   

8. Place the cooled eggplant, eggs (or vegan eggs), ricotta, Parmesan (or vegan cheese if making them vegan) and about 60 g of breadcrumbs in a bowl.

   

9. Mix well and blend everything with an immersion blender to make a smooth mixture. Once blended, adjust the breadcrumbs so the mixture is easy to shape.

   

10. Moisten your hands and form balls with the mixture until it is all used up. Gently flatten them and then coat them in breadcrumbs.

    

11. In a non-stick pan, add a couple of tablespoons of extra virgin olive oil and cook them for about 3-4 minutes on each side over medium heat, until golden.

    

12. Serve very hot. Note: They can also be baked. After coating them in breadcrumbs, place them on a baking tray lined with parchment paper, drizzle a little oil over the burgers and bake at 180°C (350°F) for 20 minutes. Turn them halfway through cooking.