For the burger
2 large eggplants
1/2 T fresh chopped garlic
4 Ostrich burger patties
Chevin (goats cheese)
For the side salad
Fresh basil, torn
Baby tomatoes, sliced
Red onion, thinly sliced
Pinch of sugar
1 Tbls red wine vinegar
Salt and black pepper to taste
To serve (optional)
Jalapeno chillies, chilli and garlic salsa in oil, or freshly chopped chillies
Pre-heat the oven to 180°C with the top grill on high.
Slice the eggplant into thick disks, arrange in a single layer on a baking tray and drizzle liberally with olive oil. Bake for 10 – 15 minutes until golden and starting to char (flip halfway through the cooking if necessary).
Remove from the oven into a sealable container. Season well with salt and add the fresh garlic. Close the lid and shake gently, allow to infuse for a few minutes.
Meanwhile, grill the ostrich patties to your liking (they are best served medium rare).
For the salad: Combine all the ingredients, toss and allow to stand for at least ten minutes before serving.
To serve: Place the ostrich patty on a serving plate, top with a layer of eggplant and a slice of chevin.
Serve with the side salad and chillies.