Crispy Eggplant And Pesto Burger recipes

Ingredients

• 2 eggs
• 2 cloves garlic, crushed
• cracked black pepper
• sea salt
• 1½ cups (285g) quinoa flakes
• 1 eggplant, sliced into 8 x 1cm rounds
• 2 tablespoons extra virgin olive oil
• 4 wholemeal seeded bread rolls, halved
• ½ cup (130g) store-bought basil pesto
• 250g cherry tomatoes, sliced
• 125g buffalo mozzarella, torn
• 1 zucchini, shredded
• ½ cup basil leaves

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