Ingredients For the beetroot hummus 400 g beetroot, cooked and cubed (or 450 g tin beetroot drained)
400 g chickpeas, drained
3 tbsp tahini
2 cloves garlic, crushed
1 lemon, juiced and zested (reserve 1/2 zest for the eggplant)
1 tsp cumin
1 tsp spicy paprika
1 tbsp olive oil
1/8 tsp chilli (if desired)
For the eggplant burger 1 large eggplant, cut into 1.5 cm slices
1 clove garlic
1/4 cup sesame seeds
1/4 cup desiccated coconut
1 egg, beaten
1/4 cup parsley, finely cut
Reserved lemon zest
For the salad 1/2 lettuce, cut
1 tomato, sliced
1 red capsicum, sliced
1 carrot, grated
10 cm cucumber, sliced
1 avocado, sliced
Salt and pepper
Blend all of the hummus ingredients and refrigerate for at least 30 minutes.
Refrigerate overnight to develop the best flavours
Put the garlic and egg in a bowl and stir until combined.
Add the sesame seeds, coconut, parsley, 1/2 zest of a lemon, season with salt and pepper and stir until combined.
Spoon the mixture onto the eggplant slices and flatten with the back of a spoon. Refrigerate for a minimum of 30 minutes to set.
The eggplant can be stored in the fridge overnight if making ahead
Preheat the oven to 220 degrees. Line a baking tray with baking paper.
Place the eggplant onto the baking tray and bake for 15 - 20 minutes until golden and cooked through.
Put the salad ingredients in a bowl, toss to combine.
Lay one piece of eggplant crust side down, spread hummus on top, add salad and place a eggplant slice on top.
Spread the hummus onto the eggplant
Serve with remaining salad and hummus. This also tastes great with sweet potato wedges. Enjoy!
Precooked organic beetroot can be found at some supermarkets and specialty shops. Alternatively, wrap beetroot in foil and bake at 200 degrees for 45 minutes until soft. Allow to cool. Wear gloves and peel before dicing.
The hummus can be made the day before to develop flavours.