Serves six
Burger Mix
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cloves garlic, finely chopped
2 teaspoons curry powder
2 8-ounce cans cooked chickpeas, drained
1 egg, beaten
salt and freshly ground black pepper
Burger Assembly
1 eggplant, thickly sliced (skin on)
2 vine-ripened tomatoes, sliced
1 cup baby spinach leaves
6 pieces flat bread, cut in half, grilled (or toasted), and seasoned with salt and freshly ground pepper
1⁄2 cup plain yogurt
1 tablespoon lime pickle relish
For the burgers, heat olive oil in a frying pan, add onions and garlic and sauté over low heat for 10 minutes. Add curry powder and stir 1 minute. Combine sautéed ingredients, chickpeas, and egg in a food processor and process until combined. Check seasoning. Shape mixture into 6 large patties and refrigerate for 2 hours or until firm. Brush burgers and eggplant slices with olive oil and grill or pan-fry until browned.
To assemble burgers, layer eggplant, tomato, and spinach leaves on base of bread and top with burgers. Combine yogurt and lime pickle (a spicy Indian condiment). Mix well. Add a spoonful of the yogurt/pickle mixture on top of the burgers and top with another piece of bread.
