Ġbejna Stuffed Eggplant Burgers
Crispy beef and ġbejna stuffed eggplant fritters served with a light mustard & yogurt dressing.
Ingredients for 4 portions:
8 Slices Orogel Grilled Aubergines
400g Beef Mince
2 Fresh Eggs
200g Breadcrumbs
100g Grated Ħanini Pekorin
1cup Plain Light Yoghurt
1tsp Maille Dijon Mustard
1tsp Lemon Juice
Fresh Dill
1tsp Paprika
1 Garlic Clove (minced or grated)
Salt & Pepper
Directions:
In a small bowl, combine the paprika with the beef mince and season well with salt and pepper. Mix until a beef paste is formed.
Slice the cheeselets in half and place them on one grilled aubergine.
Divide the beef in 4 and top the cheese with it covering the whole sliced aubergine.
Cover with another grilled slice and press well together even the edges until a small ‘burger’ is formed.
Combine the breadcrumb and grated cheese in a small bowl.
In a separate bowl whisk the eggs together.
Pass the patties from the egg, remove the excess, and coat well with the breadcrumb mixture.
You can shallow fry, air-fry, or bake in the oven.
Here we are using the oven method. Bake in a preheated 200°c oven for about 25 minutes or until they start to turn golden brown.
While they are baking, prepare the dipping sauce by combining the yogurt, mustard, garlic, lemon juice, and freshly chopped dill.
Serve with the patties and enjoy.
