Portobello Lamb burger with babaganoush
tarragon and tomato
Main course, 2 persons
Preheat the oven to 220 ºC. Roast the eggplant in the oven for about 20 to 30 minutes until the skin is black. Let cool and remove the skin from the eggplant. To prepare the ‘babaganoush’, mix the eggplant ‘meat’ with finely chopped garlic, tahini, olive oil and chopped parsley or tarragon. Season with salt, pepper and lemon juice. Remove the stalks from the portobello and roast them, sprinkled with some oil on a baking sheet for about 15 minutes.
Fry or grill the burgers golden brown according to instructions on the package. Spoon the ‘babaganoush’ on the portobello ‘bottoms’ with rocket on top and add the burgers. Sprinkle some pickled onion, some chopped tarragon over it and put the portobello lid on it.
- 1 large eggplant
- 1 tbsp lemon juice
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 2 tsp tahini (sesame paste)
- 2 sprigs of flat parsley or tarragon
- salt and pepper
- 4 large portobello mushrooms
- 2 The Frozen Butcher Lamb Burgers
- 1 handfull of rocket
- pickled onion