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🍽️ Orientalic Veggie Fishburger

630 kcal · 30 min · 4 servings

Ingredients

• 400 g eggplants
• salt
• 4 red onions
• 1 spring onion
• 4 tbsp olive oil
• pepper
• 2 tbsp brown sugar
• 5 tbsp balsamic vinegar
• 150 g double cream cheese
• 4 dates (pitted)
• 2 tbsp milk
• 0.5 tsp chili flakes
• 1 tsp curry
• 1 pack FRoSTA Veggie Fish Burgers (4 pieces; 75 g each)
• 40 g lamb's lettuce
• 4 round grain rolls (approx. 50 g each)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut the eggplants into slices about 1.5 centimeters thick.
3. 3. Place the slices in a bowl.
4. 4. Sprinkle them with two teaspoons of salt.
5. 5. Mix everything well so the salt is distributed.
6. 6. Let the eggplants sit for ten minutes.
7. 7. Peel the red onions.
8. 8. Cut the red onions into rings.
9. 9. Wash the spring onions.
10. 10. Cut the spring onions into fine rings.
11. 11. Pat the eggplants dry with a kitchen towel.
12. 12. Line a baking tray with baking paper.
13. 13. Place the eggplant slices on the tray.
14. 14. Brush the slices with two tablespoons of olive oil.
15. 15. Season the eggplants with pepper.
16. 16. Preheat the oven.
17. 17. Set the oven to 200 degrees for electric ovens.
18. 18. Set the oven to 180 degrees for fan-assisted ovens.
19. 19. Cook the eggplants in the oven.
20. 20. Let them bake for about 25 minutes.
21. 21. Heat two tablespoons of oil in a pan.
22. 22. Fry the red onion rings in the pan.
23. 23. Fry them for about five minutes.
24. 24. Season the onions with salt and pepper.
25. 25. Sprinkle the onions with sugar.
26. 26. Let the onions caramelize.
27. 27. Deglaze the onions with vinegar.
28. 28. Let the mixture come to a boil.
29. 29. Let the sauce simmer for about five minutes.
30. 30. Puree the cream cheese finely.
31. 31. Puree the dates finely.
32. 32. Puree the milk finely.
33. 33. Mix cream cheese, dates, and milk into a sauce.
34. 34. Season the sauce with salt.
35. 35. Season the sauce with pepper.
36. 36. Season the sauce with chili flakes.
37. 37. Season the sauce with curry.
38. 38. Fold the spring onion rings into the sauce.
39. 39. Prepare the veggie fish burgers according to package instructions.
40. 40. Wash the lamb's lettuce.
41. 41. Sort through the lamb's lettuce.
42. 42. Take the eggplants out of the oven.
43. 43. Cut the buns open.
44. 44. Spread the date dip on the cut side of the bottom bun halves.
45. 45. Spread the date dip on the cut side of the top bun halves.
46. 46. Place lamb's lettuce on the bottom bun halves.
47. 47. Place the eggplants on the lettuce.
48. 48. Place the fish patties on the eggplants.
49. 49. Place the balsamic onions on the patties.
50. 50. Close the burger with the top bun.

Nutrition per serving

• kcal: 630
• Protein: 14 g · Fett/Fat: 30 g · Carbs: 72 g