Open-Faced Aubergine Burgers (with Sweet Potato Wedges and Harissa Mayonnaise)
Recipe type: Main Meal
An imaginative take on the traditional burger. This lovely family meal will leave you feeling lighter, healthier and very satisfied.
Serves 4
  • 1 red onion
  • 2 tbsp coconut oil
  • 1 aubergine, cubed
  • 1 clove garlic, minced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • Pinch of Himalayan or Celtic salt
  • Freshly ground black pepper
  • 100g cooked quinoa
  • 80g chickpea flour
  • 3 tbsp fresh coriander, chopped
  • 2 tbsp chia seeds
Toppings: Tomato, radish, rocket, avocado, red onion
  1. Preheat oven to 200°C and line a baking tray with parchment paper.
  2. Peel the onion and slice half of it into rings for your burger topping. Finely chop the rest.
  3. Melt the coconut oil in a frying pan.
  4. Add the finely chopped red onion and aubergine.
  5. Sauté for 6-8 minutes until softened.
  6. Add a splash of water if necessary to keep moist.
  7. Add the garlic spices and seasoning, cooking for a further minute or two. Transfer into a food processor.
  8. Add the remaining ingredients to the aubergine mixture. Pulse to combine evenly. Let the mixture rest for 20 minutes to set.
  9. Form into 4 evenly-sized patties and place on to the lined baking tray.
  10. Bake for 30-40 minutes, flipping them over once.
  11. Place on top of a Portobello Bun (recipe below) and add toppings of choice.
Portobello Mushroom Bun
  1. large portobello mushrooms
  2. tsp rice bran oil
  3. drops liquid aminos
  1. Preheat oven to 200°C and line a baking tray with parchment paper.
  2. Remove the stems from the mushrooms and wipe them clean with a paper towel.
  3. In a small bowl, mix the rice bran oil and liquid aminos together and brush the mushrooms.
  4. Roast for 10-12 minutes, gills-side up first, then flipping them over after 6 minutes.
  5. Remove from tray and lightly pat them dry with kitchen towel.
Recipe by EPJHealth at