Aubergine and mozzarella double cousti-burger

Method

1. 1

   Preheat oven to 200 °C grill lit.

2. 2

   Cut the mozzarella into 8 slices. Cut the onions into small cubes.

3. 3

   Prepare eggplants: wash and cut eggplants in 8 large 1.5 cm thick slices. Place them in a bowl filled with cold water, add a dozen ice cubes. Settle.

4. 4

   Make the ketchup: peel and chop finely garlic. Gather all the elements of the ketchup sauce in a small saucepan, salt, pepper, bring to a boil and cook for 15 minutes over low heat and covered. Mix.

5. 5

   Pan the eggplants: Season with salt and pepper. Mix it with 12.5 cl water. Pour the breadcrumbs on a plate. Drain and dry the eggplants. Soak them in flour mixture and then in breadcrumbs. Heat oil and fry eggplant until tender and well golden. Drain on absorbent paper and place on a baking sheet. Place mozzarella slices on eggplants. Spend a few minutes in the oven to melt the cheese.

6. 6

   Heat the burger breads for 1 minute in the oven and cut in half. Garnish them with ketchup sauce, salad, two mozzarella slices of eggplant with red onion and salad in between, finish with onion and ketchup sauce. Refer and taste the double crusti-burger.

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