How to make LIBANESE BURGER
Cut the aubergine into large pieces and cook in a pan with olive oil, salt and pepper.
Mix the Greek yoghurt with the chopped mint, coriander, lemon zest and juice, salt, pepper, olive oil and Espelette pepper.
Quickly bake the Fossette for ± 4 minutes at 180°C or grill briefly.
Cover the base of the Fossette with the hummus. Add the falafels cut in half and then add the pieces of eggplant. Add the Greek yoghurt sauce on top and some fried onions.
4 pc Falafels
100gr greek yoghurt
10 pc Mint leaves
1 bunch coriander
30gr fried onion
1 pinch salt & pepper
1 pinch espelette pepper
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