Halloumi Burger with Eggplant
on a carrot bun with mint-yogurt sauceCalories
:
842 kcalProtein
:
38.3g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Soja
- Tarwe
- Gluten
- Sesamzaad
- Selderij
- May contain traces of allergens
- Gluten
- Lupine
- Melk (inclusief lactose)
- Mosterd
- Noten
- Ei
This recipe provides 250g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
½ piece
Eggplant
½ piece
Onion
5 g
Fresh mint
(May be present: Selderij)
¼ piece
Lemon
40 g
Organic low-fat yogurt
(Contains: Melk (inclusief lactose))
1 piece
Carrot bun
(Contains: Soja, Tarwe, Gluten, Sesamzaad May be present: Selderij, Gluten, Lupine, Melk (inclusief lactose), Mosterd, Noten, Ei)
1 piece
Tomato
100 g
Halloumi
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
¼ to taste
Balsamic vinegar
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3521 kJ
Calories842 kcal
Fat38.5 g
Saturated Fat16.6 g
Carbohydrate78.7 g
Sugar17.4 g
Dietary Fiber15.6 g
Protein38.3 g
Cholesterol1.5 mg
Salt2.8 g
Potassium1470.4 mg
Calcium107.8 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Sautépan or large frying pan
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Preheat the oven to 210°C.
- Wash the potatoes and cut them into fries.
- Spread the fries over a parchment-lined baking sheet and coat with a light drizzle of olive oil as well as salt and pepper to taste.
- Put the fries in the oven for 25 - 30 minutes or until golden brown. Toss halfway through.
2
- Slice the eggplant into 0.5 - 1cm thick rounds and the onion into half rings.
- Heat a light drizzle of olive oil in a large deep frying pan and fry the eggplant for 12 - 15 minutes over medium-high heat. Add some more olive oil if the eggplant is starting to dry out. Season with salt and pepper to taste. Keep the eggplant warm over low heat until ready to serve.
- Heat a light drizzle of olive oil in a frying pan and fry the onion for 4 - 5 minutes over medium-high heat.
- Deglaze the onion with the balsamic vinegar and fry for 2 minutes, then remove from the pan and set aside.
3
- Finely chop the mint leaves.
- Cut the lemon into wedges.
- In a small bowl, mix the yogurt with three-quarters of the mint and the juice of 1 lemon wedge per person. Season with pepper to taste.
- Put the carrot buns in the oven to bake for 3 - 5 minutes.
4
- Slice half of the tomato and set aside, then dice the rest into 1cm cubes.
- Thinly slice the halloumi.
- Reheat the frying pan used for the onion without any oil over medium-high heat and fry the halloumi for 2 - 3 minutes on each side, or until golden brown.
Did you know... halloumi is made from goat's milk, cow's milk and sheep's milk. The cheese is naturally quite salty and is known for it's rubbery texture.
5
- Spread half of the yogurt sauce over the inside of the buns.
- Put the halloumi on the bun, with 2 slices of eggplant, the slices of tomato and the onion.
- Drizzle over the honey to taste.
6
- Transfer the burgers to plates.
- Serve the rest of the yogurt sauce, mint, eggplant and the rest of the halloumi with the diced tomatoes.
- Serve with the fries.
