This Mediterranean inspired burger is a great vegetarian alternative for the barbecue that will also tempt the keenest meat-eaters.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Serving Size4
Ingredients
- 1 Continental Stock Pot Sensations Vegetable Stock Pot
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1 medium eggplant, cut into 2cm thick slices
- 1 wholemeal Turkish bread loaf, quartered, split lengthwise, toasted
- 220 g tub red beetroot houmous
- 225 g packet haloumi, sliced lengthways into 4 pieces
- 4 cos lettuces leaves or oak leaf lettuce
- 2 tomatoes, sliced
Cooking Method
1
Pre-heat bbq chargrill and flat plate over medium -high heat.
2
Combine stockpot, lemon juice, oil, oregano and cumin in bowl until stockpot is well mixed in. Brush over both sides of eggplant. Barbecue eggplant on chargrill plate for 3 minutes each side until golden brown and slightly softened. Barbecue haloumi on flat plate for 1-2 mins each side until golden brown.
3
Spread hommous over the inside of Turkish bread piece. Top Turkish bread bases with lettuce, tomato, eggplant, haloumi and bread top. Serve.
The images used in this recipe is by Continental.
This content is protected by Fair Use under Copyright Laws.
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