Eggplant Veggie Burgers with Jarlsberg Cheese and Caramelised Onion Relish

For the veggie burgers:
  • 3 large eggplants, peeled
  • Salt
  • 1 cup fresh breadcrumbs
  • ⅓ cup Parmesan cheese
  • 2 tablespoons chives
  • 1 egg, lightly beaten
  • Black pepper
  • Splash of olive oil
  • 4 slices of Jarlsberg cheese
  • 4 Ciabatta rolls
  • Rocket leaves
  • Always Fresh Caramelised Onion Relish


Cube the peeled eggplant. In a large pot of salted, boiling water, cook the eggplant, 10 minutes. Drain and cool in a colander. Use a kitchen towel to squeeze out all the moisture from the cooled eggplant. In a large mixing bowl combine eggplant, bread crumbs, cheese, chives, egg, salt and pepper. Form into four patties. Pour a little oil on a hot grill or frypan and cook over high heat, flipping once, 3 minutes a side. Add the cheese to each burger, cover with a pot lid and let the cheese melt. Spoon the onion relish on top, add rocket and serve on ciabatta rolls.

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Midwest Foods Dubbo