Caxton magazines staff
Brookdale’s “Heavenly and Healthy Flavours” cookbook proves that healthy eating can be exciting and delicious. It’s full of recipes that focus on whole, unprocessed and home-made foods
INGREDIENTS
For the burger:
- 1-2T olive oil
- 1 medium brinjal, cut into 4 thick slices
- 4 large black mushrooms, each cut into 2 discs
- 2 tomatoes, cut into 4 thick slices
- herb salt & ground black pepper
- ¼ cup hummus
- 2T red onion marmalade
- handful rocket
For the red onion marmalade:
- 15ml olive oil
- 10ml whole mustard seeds
- 4 medium red onions, thinly sliced
- 1 clove garlic, crushed
- 200g dark brown sugar
- 375ml red wine vinegar
- sprigs of fresh thyme
For the hummus:
- 175g chick peas, cooked
- 30ml lemon juice, fresh squeezed
- 45ml tahini [sesame paste]
- 5ml ground cumin
- 1 clove garlic, crushed
- pinch cayenne pepper
- 30ml olive oil
METHOD
To make the burger:
- Pre-heat oven to 180°C.
- Rub brinjal, mushrooms and tomatoes with olive oil.
- Place all on a lightly greased roasting tray and season.
- Roast for 10 minutes.
- To make the burger, layer mushroom, rocket, tomato, brinjal, hummus and onion marmalade.
- Lastly top with the domed disc of the mushroom.
- Serve with sweet potato wedges.
To make the red onion marmalade:
- In a saucepan, heat olive oil and mustard seeds.
- Add onions, garlic, brown sugar, vinegar and fresh thyme and bring to the boil.
- Reduce the heat to a simmer.
- Allow it to reduce and thicken, until the onions are a dark red colour.
To make the hummus:
- In a food processor, blend all ingredients to form a thick puree.
- Add a little water if necessary to make it smooth.
- Season with herb salt and freshly ground black pepper.
(This recipes serves 4 people)
