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Mushroom and Eggplant Burger




Source of Recipe


made it up






Recipe Introduction


serves 1 but obviously can be made for more. Mine ended up too greasy. It would have paid to DRAIN the vegies when they came off the pan and to make sure the spread was thin on the bread.





List of Ingredients



• 1 flat mushroom
  
• 1/3- 1/2 eggplant, sliced thinly
  
• 1 handful spinach leaves
  
• 1-2 cloves garlic, finely chopped
  
• salt and pepper
  
• oregano leaves and thyme leaves (or herbs of your choice)
  
• 1 gluten free burger bun
  
• 1/2 tomato, sliced
  
• olive oil spread
  
• hot mango chutney
  






Instructions



1. Heat olive oil or spread. Add half the garlic and the herbs to the pan with mushroom, cap upward. Fry 2-3 mins, turn over mushroom add the garlic and herbs with a small piece of spread into the inside of the cap and season with salt and pepper.
   
2. Mix remaining garlic with salt and pepper and toss eggplant slices in it. Add to pan. Cook for 1-2 minutes, turn over and add spinach leaves to pan. Turn off heat (they will wilt but not overcook while you prepare bun)
   
3. Toast bun. Spread with olive oil spread (optional, can use hommous or something instead). Layer on tomato, mushroom, hot mango chutney, eggplant and spinach mix and top of the bun.
   






Final Comments


variations- use avocado instead of spread for the bun, try with rocket, zucchini, roast capsicum, pumpkin or sweet potato to replace any element you want to replace)

Dessert- I had a large handful of blueberries and strawberries