Celtic sea salt
Olive oil (mild)
Red pepper (hot)
Celtic sea salt
(Preheat the oven to 175 degrees Celsius for the burgers). Chop the onion, red pepper and garlic.
Heat olive oil in a frying pan, add everything and slowly fry.
Dice the peeled tomatoes and add them together with the tablespoons of balsamic vinegar.
Bring to the boil, reduce the heat to low and simmer for as long as possible. We let it reduce for almost half an hour.
When your sauce is ready, add salt and pepper to taste.
The oven should be preheated to 175 degrees Celsius.
Chop the onion and garlic cloves, cut the aubergines into cubes.
Heat oil in a frying pan and let the onion and garlic fry gently together.
Add the eggplant and deglaze with the tablespoons of balsamic vinegar.
Let the eggplant cook gently for 15 minutes until it is soft.
Once it is cooked, put the eggplant in a food processor and add thyme and almond flour. Season with salt and pepper.
Line a baking sheet with parchment paper and make four burgers from the aubergine mixture. The mixture feels soft, but it will be fine once it has been in the oven.
Bake it in the oven for half an hour with half turning. Shovel it carefully.
Then the burger is ready. Exterior is crispy. The inside resembles a croquette mixture.
Serve with the reduced spicy tomato sauce and some cauliflower rice made in the food processor. Fry the cauliflower rice in a pan with a little oil for 2 minutes.
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