Monday, May 28, 2012
Aubergine Burgers (and don't forget the Marmite)
If you don't like the colours red, white and blue, now is not the time to visit London. The city is in the throes of a virulent strain of Jubilitis. Wherever you look there are Union Jacks. In the supermarket it looks as if all the food manufacturers have been time travelling. Marmite has renamed itself Ma'amite. Kelloggs has reverted to their package designs from 60 years ago, a marketing move that triggered off nostalgic reverie from my husband over breakfast. That well known publication, Packaging News, (yes there's a magazine for everyone) has been waxing lyrical about what are apparently called Limited Edition Collector's Boxes. This is not good news for the country's hoarders. Yet another reason to keep an empty cereal packet...
1 tablespoons of sesame oil
1 tablespoon of olive oil
Half a teaspoon of Marmite
2 medium sized balls of mozzarella cheese
1. Cut the aubergine into 8 evenly sliced discs
2. In a small bowl mix together the oils and the marmite so it is a smooth paste
3. Brush all sides of the aubergine slices with the marinade, smoothing it into the flesh of the aubergine with a pastry brush so it is completely covered.
4. Heat up a griddle pan until it is nice and hot. Spray a little oil on the surface and place the aubergine discs on to the griddle.
5. It takes about 8 minutes to cook each side of the aubergine burger. Turn them over carefully so that they are evenly cooked. The sides should be nicely browned.They are ready when the flesh is nice and soft.
6. Turn the heat down to low. Take a slice of aubergine on the griddle and add a round slice of mozzarella, then another slice of aubergine and top it with another slice of mozzarella cheese.
7. You will have four towers of aubergine burgers. Place in a bun and serve.