It's that time of year again - people are firing up their barbecues for some flaming meaty treats! However, if charred kebabs and singed sausages ain't your thing, then we have just the recipe to quell those summer tummy rumblings, with our spiced aubergine and chickpea patties.
1 aubergine - 1 can chickpeas - 1 egg - 2 large red onions - 2 tbsp ras el hanout spice mix - 3 sprigs of dill - 1 preserved lemon - 1 tbsp tahini - 2 tbsp plain flour
Firstly, chop the aubergine and roast in a hot oven, with a drizzle of olive oil and salt, until cooked through and golden brown (even better if they're a wee bit burnt).
Whizz up the chickpeas in a food processor with the egg and the dill until quite smooth, then add the cooked aubergine, pulsing so that the mixture still has texture. Once all combined transfer to a bowl with the finely chopped preserved lemon and tahini.
Finely slice the onion (we used our trusty mandolin), then pour a good glug of olive oil in to a frying pan with the ras el hanout spice mix, fry the spices for a few seconds, then add the onion. Cook the onion until golden brown and covered in the fragrant spices.
Once the onions are cooked, add to the bowl of chickpea/aubergine mix with the plain flour and combine thoroughly. Season to taste with salt and pepper.
Leave the mixture to chill in the fridge, then, with wet hands, make 10 patty balls and place them in to a hot frying pan with olive oil (we managed 5 at a time). Cook one side of the patties, then turn when browned and push down using a spatula in order to create the burger shape and thickness - we actually prefer ours quite thin. Cook on both sides for a couple of minutes until dark brown and crispy.
We served our burgers in toasted wholemeal rolls, with naughty tahini (sour cream, grated cucumber, garlic and mint), and herby salsa (finely chopped basil, parsley, mint, capers and gherkins, with lemon juice, dijon mustard and olive oil).