Ingredients
1 eggplant, sliced into 1cm discs
2 zucchini, sliced into thin strips
½ cup extra virgin olive oil
2 tsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander seeds
1 tsp liquid smoke (optional)
Juice of 2 lemons
Sea-salt flakes and freshly ground black pepper, to season
2 brown onions, sliced into rings
2 cloves garlic, minced
8 rashers streaky bacon
4 soft white bap rolls
4 slices burger cheese
4 free-range eggs
½ cup tomato and onion relish
Method
-
Toss eggplant and zucchini in ¼ cup of the oil, spices, liquid smoke (if using) and lemon juice, then season. Arrange on an oiled preheated barbecue flat plate or large chargrill pan on medium heat. Cook for 10 minutes, turning several times, until just softened. Set aside.
-
Toss onions in 1 tablespoon of the oil, fry on same barbecue plate or pan for 5 minutes or until almost softened. Add garlic, cook for 3 minutes; season and set aside. Keep warm. Fry bacon rashers until crisp. Set aside and keep warm.
-
Toast burger buns, then top bases with cheese while warm. Add remaining oil to hot barbecue plate or a non-stick frying pan on medium-high heat. Fry eggs for 2-3 minutes without turning, until yolk is just set. Layer vegetables, bacon, eggs and relish in buns. Serve.
You might also like: