Goat cheese burger with avocado dip

Mix the flour with salt, pepper and paprika powder. Dust the cheese slices with it.

Then pass the cheese through the egg and then through the bread crumbs. Press the bread crumbs firmly into the cheese. Dip the cheese slices into the egg once again and then into the breadcrum once again so that they are firmly breaded. Put the cheese burgers in the fridge for 10 minutes.

Meanwhile make the avocado dip. Roast the pine nuts in a dry, hot frying pan. Puree the avocado, cheese, pine nuts and garlic and pour the olive oil in a stream.

Heat the frying oil to 180 ° C. Brush the aubergine slices with olive oil and cook in a hot grill or frying pan for 2 minutes per side.

Fry the goat's cheese burgers 3-4 minutes.

Top the sandwiches with avocado dip, eggplant slices and the goat cheese burgers.