Caprese Aubergine Burgers with a Creamy Basil Sauce
No carb Caprese Aubergine Burgers with a Creamy Basil Sauce – perfect for Banting
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
olive oil, for frying
2 – 3 large aubergines, cut into 2cm-thick slices
3 large tomatoes, thickly sliced
2 balls (300 g) fresh Buffalo mozzarella
fresh basil leaves
Creamy Basil Sauce
1 C (250 ml) cream
½ tsp (2.5 ml) mustard powder
1 tsp (5 ml) crushed garlic
50 g feta
1/3 C (80 ml) basil leaves, torn
For the burgers, heat a large, heavy-based pan over a medium heat until warm. Add a good drizzle of olive oil. Fry off the thick aubergine slices until golden and tender. Add more oil if needed.
Drain the slices on kitchen towel and season with some salt and pepper.
For the sauce, heat the cream, mustard and garlic in a small saucepan over a medium heat. Allow it to gently bubble away for 5 minutes. Crumble in the feta and basil leaves. Remove it from the heat and use a hand blender to blend until smooth. Season to taste.
To assemble the burger, place a slice of tomato onto a disc of fried aubergine – the aubergine will act as a bun. Then add a few torn pieces of mozzarella. Add some basil leaves and top it off with another slice of aubergine. Drizzle the sauce on top and garnish with basil leaves.
Serve with a rocket salad.