Wednesday, February 20, 2013

Burger With Sauteed Zucchini And Eggplant

          When I get bored of rotis and a little tired to do something else for dinner, I usually end up making something like a wrap or a burger like this. If I am really not in a mood to do anything, then it'll be a simple sandwich with cucumber and tomatoes, otherwise I saute some vegetable and use it as a filling. Yesterday, since I had a zucchini and eggplant ( the large one), I made this simple saute with it and used it in the burger. Since my daughter is wearing braces, I used some cheese spread along with it, you can actually use this filling with some mozzarella and make a panini. It was tasty, healthy and filling..

Need To Have
For The Zucchini Eggplant Saute

  • Sliced Zucchini - 3 cups
  • Sliced Eggplant - 3 cups
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1/2 teaspoon
  • Asafoetida - 1/8 teaspoon
  • Cumin Seeds - 1/2 teaspoon
  • Salt - to taste

For The Burger

  • Burger Buns - plain or whole wheat
  • Cheese Spread - I used Happy Cow (Laughing cow) wedges
  • Zucchini filling
  • Tomatoes - 1 or 2, sliced

For The Zucchini Saute

          Heat some olive oil, add the cumin seeds, when it starts sizzling, add the zucchini and eggplant pieces and mix. Add the asafoetida, turmeric powder, chilly powder and salt and mix. Cover and cook on medium heat till the vegetables are done, keep mixing at intervals. Once the vegetables are cooked, remove the lid and saute for 3 or 4 minutes and remove.

To Assemble The Burger

          Toast the burger buns, apply the cheese on one side, place a generous amount of the sauteed zucchini and eggplant. Top it with a couple of tomato slices, cover with the other half and enjoy.

You can leave out the cumin seeds and asafoetida, turmeric powder and use some Italian seasoning instead.
The amount of filling made can be used to make 4 to 5 burgers.
You can use the same filling to make a wrap. 
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