Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Recipe #135453.
loaf Turkish bread, cut into quarters (430 grams/131/2 ounces) or 4 crusty rolls, halved (such as ciabatta)
salad greens, to serve (such as baby spinach leaves or rocket)
Serving Size: 1 (338) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 207 g49 %
Total Fat 23.1 g35 %
Saturated Fat 8.2 g41 %
Cholesterol 137.9 mg
Sodium 313.4 mg
Dietary Fiber 7.2 g28 %
Sugars 5.4 g21 %
Protein 30.3 g
Combine the yoghurt and hummus in a small bowl.
Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above).
Preheat the grill or barbecue.
Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.