Ingredients

2 diners
1 pack of 100% turkey and chicken burger meat
2 hamburger buns
2 eggplants
10 g butter
150 ml cream
60 g Parmesan
60 g mozzarella
Olive oil
Salt, nutmeg, and freshly ground pepper
Dried herbs: thyme, rosemary, and oregano
2 baby potatoes
Homemade tomato sauce
Salad leaves

Elaboration

STEP 1
Chop and sauté the eggplants in a little hot oil. When they begin to brown, add the cream and the mozzarella, along with salt, nutmeg, and freshly ground pepper. Cook for 10 minutes over medium heat. Add the grated Parmesan and set aside.
STEP 2
Boil the potatoes in a pot of salted water until tender. Then place them in an oven‑safe dish, cut open, with a small pinch of butter and the dried herbs. Bake for 15 minutes at 190°C.
STEP 3
In a pan with a little olive oil, cook the 100% turkey and chicken burger and lightly toast the hamburger bun. On the bun, layer in this order: a spoonful of tomato sauce, a bit of lettuce, the Parmesan eggplant, the burger, and more eggplant. Serve with the baby potatoes sprinkled with salt, pepper, and Parmesan. A true delight for the palate!