Swapping out traditional burger buns for delicious mushrooms is one of the easiest ways to slash carbs in this recipe.
- 8 x 100 g large portobello mushrooms, trimmed
- 1/2 cup (125 ml) olive oil
- 300 g (medium) eggplant, cut into 4 slices crossways
- 200 g goat's feta, cut into 4 slices crossways
- 400 g tomatoes, sliced thickly
- 1 tbsp balsamic vinegar
- 2 small (400 g) avocados
- 100 g baby spinach
Rocket & Walnut Pesto
- 50 g baby rocket leaves
- 1/2 cup firmly packed fresh basil leaves
- 1/2 cup (50 g) walnuts
- 1 clove garlic, crushed
- 2 tbsps finely grated Parmesan cheese
- 1/2 cup (125 ml) extra virgin olive oil
- 2 tbsps fresh lemon juice
Preheat oven to 200 C. Line three oven trays with baking paper.
Place mushrooms cup-side up, on two trays. Drizzle with 2 tablespoons of the oil; season. Place eggplant on remaining tray. Drizzle with ¼ cup of the remaining oil. Roast mushrooms and eggplant for 35 minutes.
Meanwhile, make rocket and walnut pesto.
Place fetta slices on an oven tray. Place under hot grill (broiler) for 5 minutes or until browned lightly.
Toss tomatoes in remaining oil and the vinegar in a medium bowl.
Place four mushrooms, cup-side up, on plates. Top with feta, eggplant, tomato, avocado, spinach, pesto and remaining mushrooms, cup-side down. Season. Top burger with sesame seeds, if you like.
Store any left over pesto covered by a thin film of olive oil in the fridge for up to 1 week. Use in sandwiches or swirled through vegetable soups. Pesto can be made a day ahead; keep tightly covered in the fridge. It can also be frozen in a small container for up to 3 months.