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Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Vegetable Stock.
- 1⁄3 cup Greek yogurt (95 grams or just over 3 ounces)
- 1⁄3 cup hummus ((90 grams/3 ounces)
- 1 medium eggplant (300 grams/91/2 ounces)
- 500 g ground beef (16 ounces or just over 1/2 ounce)
- 4 garlic cloves, minced (or more or less depending on taste preferences)
- 1 tablespoon tomato paste or 2 teaspoons dried australian bush tomatoes
- 1 small brown onions (80 grams or just under 3 ounces) or 1 small yellow onion, finely chopped (80 grams or just under 3 ounces)
- 1 fresh small red Thai chile, finely chopped
- 1⁄2 cup fresh basil, finely chopped
- 1⁄2 cup stale breadcrumbs (35 grams or just over 1 ounce)
- 1 egg
- 1 loaf Turkish bread, cut into quarters (430 grams/131/2 ounces) or 4 crusty rolls, halved (such as ciabatta)
- salad greens, to serve (such as baby spinach leaves or rocket)
- Combine the yoghurt and hummus in a small bowl.
- Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above).
- Preheat the grill or barbecue.
- Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
- Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.