Hamburger With Pistachio Aubergine Parmigiana


CategoryDifficultyBeginner
Yields1 Serving
PARMIGIANA INGREDIENTS
 aubergines
 pesto of pistachio Pistì
 scamorza
 breadcrumbs
 grated parmesan cheese
 frying oil
 pinch of salt
 1 hamburger bun with or without seeds
 100 g Burrata
 1 slice of mortadella
 1 meat burger
 to taste pesto of pistachio Pistì
1

Let's start by preparing the aubergine parmigiana al pistachio (as you can see from the ingredients we have not put weights as we only have to make one sandwich, so I recommend making a small tub of 1 portion size).
We fry the aubergines in seed oil with a pinch of salt, when golden brown we drain them and blot them with blotting paper to remove excess oil. We take a tray and begin to compose our parmigiana in layers starting with the aubergines, thinly sliced scamorza cheese, pesto di pistachioand repeat until the layers are finished with aubergine, pesto of pistachioa sprinkling of breadcrumbs and parmesan cheese.
Bake at 150° until golden brown.

2

When cooked, remove from the oven and allow to cool.
Meanwhile, we cook the hamburger meat on a griddle.

3

We compose our sandwich by opening it in half and placing a generous layer of parmigiana on the bottom, followed by the hamburger, mortadella, pesto of pistachio and finally burrata.

Ingredients

PARMIGIANA INGREDIENTS
 aubergines
 pesto of pistachio Pistì
 scamorza
 breadcrumbs
 grated parmesan cheese
 frying oil
 pinch of salt
 1 hamburger bun with or without seeds
 100 g Burrata
 1 slice of mortadella
 1 meat burger
 to taste pesto of pistachio Pistì

Directions

1

Let's start by preparing the aubergine parmigiana al pistachio (as you can see from the ingredients we have not put weights as we only have to make one sandwich, so I recommend making a small tub of 1 portion size).
We fry the aubergines in seed oil with a pinch of salt, when golden brown we drain them and blot them with blotting paper to remove excess oil. We take a tray and begin to compose our parmigiana in layers starting with the aubergines, thinly sliced scamorza cheese, pesto di pistachioand repeat until the layers are finished with aubergine, pesto of pistachioa sprinkling of breadcrumbs and parmesan cheese.
Bake at 150° until golden brown.

2

When cooked, remove from the oven and allow to cool.
Meanwhile, we cook the hamburger meat on a griddle.

3

We compose our sandwich by opening it in half and placing a generous layer of parmigiana on the bottom, followed by the hamburger, mortadella, pesto of pistachio and finally burrata.

Hamburgers With Aubergine Parmigiana Al Pistachio
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Pistì - Antichi Sapori dell'Etna S.r.l.
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