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Eggplant, quinoa and chickpea burger with guacamole

Eggplant, quinoa and chickpea burger with guacamole

Ingredients:

  • 50 gr of quinoa
  • 700 gr of eggplant
  • 1 garlic clove, peeled and minced
  • 1 onion, peeled and chopped
  • 10 sprigs of chives, minced
  • 5 sprigs of coriander, chopped
  • A teaspoon of salt
  • One teaspoon of ground pepper
  • One teaspoon of turmeric powder
  • One teaspoon of ground cumin
  • 80gr of chickpea flour

For the Guacamole

  • 1 large tomato, peeled and diced
  • 2 avocados, peeled and diced
  • 1 medium onion, peeled and diced
  • 1 glass of minced fresh coriander (40gr)
  • 1 lime in juice
  • Extra virgin olive oil
  • Salt to taste

How to prepare:

  1. Cook the quinoa according to the brand’s instructions. (In general, 1 portion of quinoa for 3 of water, let it cook for 15 to 20 minutes) and reserve
  2. Add 3 tablespoons of extra virgin olive oil, the onion, garlic and aubergines to a frying pan over medium heat. Let them do between 20 and 30 minutes. Stir occasionally.
  3. Once the mixture is cooked, add it to a blender glass together with: salt, pepper, chives, coriander, turmeric and cumin. Blend for a few seconds. But beware! We don’t want the mixture to be smooth. We are interested in having pieces!
  4. Pour the mixture into a bowl and add the quinoa and chickpea flour, mix with a spoon until the flour is no longer visible.
  5. Let stand and cool for about 15 minutes.
  6. Meanwhile prepare the guacamole, blend all the ingredients until you get a homogeneous, smooth dough.
  7. Form about 4 balls with the mixture obtained, shape it into hamburgers by squashing the ball.
  8. Heat the pan (the same that we used previously), over medium high heat, with two teaspoons of extra virgin olive oil. Add the eggplant patties, about 3 minutes on each side.
  9. Serve with the guacamole.

That’s it 🙂 Bon appétit!

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