Ingredients
Burger
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Eggplant, sliced 1.5 kg
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Red capsicum, seeds removed, quartered 800 g
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Haloumi cheese, sliced 1 kg
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Olive oil 80 ml
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Salt
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Pepper
Pesto
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Basil Leaves 120 g
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Pine nuts 40 g
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Garlic cloves 2 x
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Parmesan cheese, grated 60 g
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Olive oil 150 ml
To Serve
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Burger buns, halved 10 x
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Curly lettuce 50 g
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Sweet potato fries
Preparation
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Burger
- Drizzle eggplant, capsicum and haloumi with oil and season with salt and pepper, char grill.
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Pesto
- Blend basil, pine nuts, garlic and cheese in a food processor until combined. Add HELLMANN'S Mayonnaise to pesto and combine.
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To Serve
- Grill the buns, place lettuce on bottom bun, top with eggplant, capsicum and haloumi and pesto mayonnaise and bun. Serve with sweet potato fries.
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Chef 's Tip
- You can use a variety of char grilled vegetables for this burger just make sure you season them well.
