Italian
Mini Eggplant Veggie Burgers with Gbejna
by Bruno Barbieri Chef · 513K subscribers on YouTube
Mini vegetable burgers made with grilled eggplant and baked potato, topped with cherry tomatoes and optional Maltese gbejna cheese. A perfect finger food for an aperitivo.
- Difficulty
- medium
Ingredients
11 items- EggplantsEggplants, grilled with garlic and mint
- PotatoPotato, baked in salt then diced
- ChivesChives (or mixed herbs)
- ShallotShallot, finely chopped
- GarlicGarlic, used in grilling eggplant
- MintMint, used in grilling eggplant
- Cherry TomatoesCherry tomatoes, for topping
- Gbejna(optional) — Maltese cheese (optional); omit for vegan version
- Olive OilOlive oil, for drizzling
- SaltSalt
- PepperBlack pepper, to taste
Method
- Grill the eggplants with garlic and mint until tender.
- Bake a potato in salt until fully cooked and dry; then cut it into brunoise (small dice).
- Finely chop the grilled eggplants and mix with the potato cubes.
- Add chopped chives (or herbs), shallot, salt, pepper, and a drizzle of olive oil. Mix well to form a cohesive mixture.
- Using a ring mold, shape the mixture into small patties. Place on a tray and refrigerate for at least 30 minutes to firm up.
- If using, place a piece of gbejna cheese on top of each patty.
- To assemble: place a patty on a plate, top with a cherry tomato, a flower for garnish (if desired), and a final drizzle of olive oil and a pinch of pepper.
- Serve as finger food.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
