1 chopped aubergine
1 tablespoon rice flour
1 tablespoon toasted sesame
2 tablespoons parsley and chopped chives
1 teaspoon ground black pepper
3 tablespoons of shoyu
1 tablespoon olive oil
½ cup water
Method of preparation
Preheat the oven to 180ºC.
Cook the aubergine in the water with two tablespoons of shoyu.
Let it cook until tender.
Drain the water and place the aubergine in a bowl.
Add the sesame, parsley and black pepper and stir well.
Incorporate the rice flour (the dough should be a bit soft).
Shape the burgers.
Distribute them in a baking dish.
Bake for 10 minutes.
Mix the rest of the shoyu with the oil and set aside.
After 10 min, remove the burgers.
Brush them with the mixture of shoyu and olive oil.
Return to the oven for another 10 minutes, or until golden brown.
Remove and serve immediately.
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