MEAT & WHEAT FREE BRUNCH BURGER

Brookdale’s “Heavenly and Healthy Flavours” cookbook proves that healthy eating can be exciting and delicious. It’s full of recipes that focus on whole, unprocessed and home-made foods

INGREDIENTS

For the burger:

• 1-2T olive oil
• 1 medium brinjal, cut into 4 thick slices
• 4 large black mushrooms, each cut into 2 discs
• 2 tomatoes, cut into 4 thick slices
• herb salt & ground black pepper
• ¼ cup hummus
• 2T red onion marmalade
• handful rocket

For the red onion marmalade:

• 15ml olive oil
• 10ml whole mustard seeds
• 4 medium red onions, thinly sliced
• 1 clove garlic, crushed
• 200g dark brown sugar
• 375ml red wine vinegar
• sprigs of fresh thyme

For the hummus:

• 175g chick peas, cooked
• 30ml lemon juice, fresh squeezed
• 45ml tahini [sesame paste]
• 5ml ground cumin
• 1 clove garlic, crushed
• pinch cayenne pepper
• 30ml olive oil

METHOD

To make the burger:

1. Pre-heat oven to 180°C.
2. Rub brinjal, mushrooms and tomatoes with olive oil.
3. Place all on a lightly greased roasting tray and season.
4. Roast for 10 minutes.
5. To make the burger, layer mushroom, rocket, tomato, brinjal, hummus and onion marmalade.
6. Lastly top with the domed disc of the mushroom.
7. Serve with sweet potato wedges.

To make the red onion marmalade:

1. In a saucepan, heat olive oil and mustard seeds.
2. Add onions, garlic, brown sugar, vinegar and fresh thyme and bring to the boil.
3. Reduce the heat to a simmer.
4. Allow it to reduce and thicken, until the onions are a dark red colour.

To make the hummus:

1. In a food processor, blend all ingredients to form a thick puree.
2. Add a little water if necessary to make it smooth.
3. Season with herb salt and freshly ground black pepper.

(This recipes serves 4 people)