I made a quick stop at the local bakery and grabbed ond of their new creations. A huge bun with a top knot made from cheese mixed with poppy seeds. It tastes great on its own, but as a bun for a simple veggie burger even better.
One small eggplant and one large spring onion are the veggies instead of meat on this burger. I wanted a bit of BBQ aroma. The eggplant takes on the flavours very well. They are like a blank canvas. I rubbed them with the Mauritius spice blend and sprinkled some oil on top.
I have a cast iron griddle pan and the slices of eggplant took on a nice grill mark. The 10 cm stalk cuts of spring onion went in now.
They take a longer time to get soft, I added a bit of balsamic vinegar to them after I turned them the second time. That gave a great color. But they were still not done.
A good splash of white wine did the trick then. I let them steam with the wine for a couple more minutes.
Brush both sides of the bun with pesto and add Kewpie or any other mayo.
Now build your burger with both veggies.
A cheese and poppy seed bun
3 tbsp 7 green herb pesto
2 tbsp kewpie mayo
1 large spring onion
1 small eggplant
Grilled Masala
Olive oil
Balsamic vinegar
White wine
This combination is so tasty, but a real mess to eat. The hot eggplant melts the mayo and the pesto. Have enough napkins on hand.
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