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Vegan Avocado Eggplant Tomato Burger

Vegan Avocado Eggplant Tomato Burger

Preparation time:
30 min
Difficulty level:

Nutritional values:

38 g
8 g
23 g


Tomatoes (fresh)Tomatoes (fresh)¼ (37,5 g)
Olive oilOlive oil 1 Tablespoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅒ (15 g)
Whole grain rollsWhole grain rolls1 (65 g)
Eggplant (fresh)Eggplant (fresh)¼ (85 g)
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Avocado (fresh)Avocado (fresh)½ (80 g)
Tabasco, Red Pepper Sauce, Chili Pepper SauceTabasco, Red Pepper Sauce, Chili Pepper Sauce 1 Pinch(s)
Mayo, mayonnaise (vegan)Mayo, mayonnaise (vegan) ⅞ Teaspoon
Soy yogurt (natural)Soy yogurt (natural) 25 g


Step 1:
Eggplant wash well and cut lengthwise into slices. Heat some olive oil in a frying pan and fry the slices in it until golden brown on both sides.
Step 2:
While the eggplant is frying, cut the whole wheat roll in half.
Step 3:
Cut the tomatoes and the peeled avocado into thick slices and salt lightly. Peel garlic and then press or chop very finely and mix with yogurt, mayonnaise, Tabasco, salt and pepper. Spread on both halves of the roll. Top bottom half first with lettuce, then two slices each of eggplant, avocado and tomato and cover with top half of bun.
Step 4:
Who wants can use wooden skewers to stick together.

Macronutrient distribution:

The recipe Vegan Avocado Eggplant Tomato Burger is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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