with pickled red cabbage and baba ghanoush
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 x 400g cans lentils, rinsed and drained
- ½ cup (50g) quinoa flakes
- 1 zucchini (courgette), grated
- ½ cup dill sprigs
- sea salt and cracked black pepper
- 2½ cups flat-leaf parsley leaves
- 1 small eggplant, cut into 1cm-thick rounds
- 3 cups (240g) shredded red cabbage
- 2 teaspoons red wine vinegar
- 6 seeded buns, halved and toasted
- ½ cup (120g) store-bought baba ghanoush
- pickled chillies, to serve
- Preheat oven to 220°C (425°F). Heat 1 teaspoon oil in a small frying pan over high heat. Add the onion and cook, stirring, for 4–5 minutes or until softened. Place the onion, lentils, quinoa flakes, zucchini, dill sprigs, salt, pepper and 2 cups parsley in a food processor and pulse until just combined. Shape the mixture into 6 patties.
- Place the eggplant on a large oven tray lined with non-stick baking paper. Brush with 1 teaspoon oil and sprinkle with salt and pepper. Cook for 22–25 minutes or until golden brown.
- Place the cabbage, vinegar, salt and pepper in a large bowl and toss to combine.
- Heat the remaining oil in a large non-stick frying pan over medium heat and cook the lentil patties for 3–4 minutes each side or until golden brown.
- Spread the buns with the baba ghanoush and divide the cabbage mixture, patties, eggplant and the remaining parsley between the bases. Sandwich with the bun tops and serve with pickled chillies. Serves 6
Photography: Anson Smart
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