Eggplant burgers and boiled-roasted potatoes!

All of us like burgers a lot and french fries even more! With this recipe though, we manage to have the same enjoyment, but in an even healthier way! A green salad and a white wine will ideally complement our meal.

Execution: Finely chop the onion and cut the aubergines into 1 cm cubes. In a non-stick frying pan, sauté the onion with 1 tablespoon olive oil, at medium temperature, until it becomes transparent. Add the garlic, season with salt and pepper and sauté for another 1′. Add the aubergines and continue stirring frequently, for about 10′. Remove from heat and allow the mixture to cool for a while. Melt the aubergines, place them in a bowl and add the parsley with the grated cheese.

Mix well and add the flour in batches until you get a mixture that is formed. Place the mixture in the refrigerator for 20-30′ to thicken. It's time to clean the potatoes. Cut them into bite size, be careful not too small not to melt! Boil them, for about 15′, in salted water. Drain and allow to cool for a while. Remove the mixture from the refrigerator and shape the burgers. Fry them in 2 tablespoons olive oil, over medium heat, for about 5′ on each side. The mixture produces 8 medium burgers so we should put them in 2 batches in the pan. When the burgers are ready, place them on kitchen paper to absorb the oil.

Add 3 tablespoons more olive oil to the pan, coriander beans, rosemary and sauté the potatoes until golden brown. Remove from heat and pour with lemon juice (depending on how lemony you want them) For the burgers 3 medium aubergines 1 onion, dried 1 tablespoon. garlic 1 fl. vegetable cheese, grated 2 tablespoons parsley 1 cup flour 3 tablespoons olive oil (divided into 1 + 2) salt pepper For the potatoes 8 medium potatoes lemon juice salt 3-4 grains coriander 1 sprig rosemary 3 tablespoons olive oil.

Cooking method: Pan