Italian mushroom burger with grilled eggplant

Preheat the oven to 220 ° C.

Meanwhile cut the aubergines into slices of ½ cm. Halve the tomatoes. Slice the oregano and garlic finely.

Brush the edges of the aubergine and tomato with the oil and sprinkle with salt and pepper.

Heat the grill pan without oil or butter and grill the aubergine in portions for 6 minutes until done. Turn halfway. Grill the tomato on the cutting edge for 3 min.

Meanwhile, mix half of the oregano, garlic, oil and vinegar into a dressing. Season with pepper and salt.

Keep 4 slices of eggplant separately. Spoon the rest of the aubergine and the tomato carefully with the dressing and spread over a large flat dish.

Fry the Italian bread rolls of mushroom burgers about 8 minutes on a rack in the middle of the oven. Mix the ricotta with the rest of the oregano and pepper.

Remove 4 leaves from the lettuce on the buns and cut the rest coarsely. Scoop with the grilled vegetables.

Cut the bread rolls open and cover the bottom halves with half of the ricotta. Divide the leaves of lettuce and separate aubergine.

Put the burgers and the tops of the buns on it. Serve with the grilled vegetables and the rest of the ricotta.