Eggplant Dulse Burger
What a joy to bite into this hearty eggplant-dulse burger! The warm, juicy eggplant slices combined with creamy avocado slices and savory, crispy dulse flakes are a true delight.
You can find this and other delicious vegan algae recipes in the book "Algen" by Jörg Ullmann and Kirstin Knufmann.
4 servings
Preparation time: 25 minutes
Ingredients
- 2 tomatoes
- 4 pickles
- 2 large lettuce leaves
- 1 avocado
- 4 spelt rolls
- 12 tsp mustard
- 4 tsp ketchup
- 1 large onion
- 5 tbsp sunflower oil
- 6 mushrooms
- Pepper
- Salt
- 1 medium eggplant
- 4 tsp dulse flakes
Preparation
- Wash the tomatoes and let them drain. Remove the stems and cut them crosswise into thin slices. Slice the pickles lengthwise into 4 thin slices. Separate, wash, and dry the lettuce leaves.
- Halve the avocado lengthwise, remove the pit, and cut into thin slices while still in the skin. Then, carefully scoop the flesh out of the skin.
- Slice the rolls open; spread 1 tsp of mustard on the bottom half and 1 tsp of ketchup on the top half.
- Peel the onion, halve it, and cut into thin slices. Clean the mushrooms and cut into thin slices.
- Sauté the onion slices in 1 tbsp of hot sunflower oil. After 3 minutes, add the mushrooms and sauté for another 3 minutes. Season with salt and pepper to taste.
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Wash the eggplant, dry it, and slice it diagonally into 4–5 mm thick slices. Heat 4 tbsp of sunflower oil in a pan, lightly salt the slices, and fry them on both sides for a total of 5 minutes.
- Next, spread a thin layer of 1 tsp mustard on the top side of the slices in the pan and sprinkle with half of the dulse flakes. Flip the slices, then spread mustard and sprinkle dulse flakes on the other side as well.
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Fry both sides for approx. 2 minutes until the surface has a nice golden-yellow to bronze color. Do not fry for too long, or the dulse and mustard will burn!
- Assemble the burger as follows: 3 avocado slices, 1 lettuce leaf, 2 eggplant slices, 1/4 of the mushroom-onion mixture, 2 tomato slices, 4 pickle slices.
- Baked potatoes are a great side for these burgers.
