Burger Di Melanzane


A lovely vegetarian alternative to the classic burger, these unusual aubergine burgers are very tasty and they make the perfect canapé choice for a summer cocktail party.

Serves: 4
Preparation time: 30 minutes
Cooking time: 15 minutes

Ingredients (for 4 people)
2 large aubergines
3 tbsp extra virgin olive oil
150g fresh ricotta
1 egg
1 tbsp breadcrumbs
Salt and pepper to taste
12 small burger buns
1 small bunch of basil
1 small bunch of thyme
10 cherry tomatoes


  • Preheat the oven to 180°C.
  • Wash and peel the aubergines, cut them into rough cubes and add salt and pepper. Roast in a frying pan with a drizzle of extra virgin olive oil. Once cooked, blend into a paste to create a purée.
  • Mix the aubergine pulp with the ricotta and the egg. Season to taste. If the mixture is too soft to be worked, add a spoon of breadcrumbs. Make the burgers no bigger than 20g and gently coat them with breadcrumbs. Roast them in the oven for 8 minutes on a greaseproof tray.
  • Prepare each small bun with a spread of ricotta, a burger, half a cherry tomato and a basil leave. Roast whole burgers again to give them a crunchy texture.

Serve hot with bamboo sticks. 

Recipe adapted from 4 Grosvener Square by Danilo Cortellini

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