Brinjal chicken burger with red pepper topping

By YOU Digital
14 March 2018

Preparation: 30 min | Cooking: 40 min | Grilling: 5 min | Serves 4

Banting to the best of your ability? Or do you just want to cut back on bread? Then these tasty Eskort chicken burgers where slices of brinjal are used as the buns are the perfect healthy alternative. Here YOU food assistant Carmen Petersen shows you how.


2 large brinjals, each sliced in 4 rounds, about 1,5cm thick each

salt and pepper

olive oil

1 large tomato, sliced in 4 rounds

4 Eskort chicken braai burgers


1 red pepper

15ml (1T) toasted sunflower seeds

1 small clove garlic, crushed

45ml (3T) chopped parsley

2 rounds feta cheese, crumbled


  • Preheat the oven to 190°C.
  • Arrange the brinjal slices on a baking sheet lined with baking paper.
  • Season with salt and pepper and drizzle a little olive oil over. Roast for 20 minutes. Take the baking sheet out of the oven and flip the slices.
  • Also add the tomatoes and roast for another 10 minutes or until the brinjal slices are cooked through and the tomatoes are cooked but not too soft.  
  • Arrange the chicken burgers on another sheet, drizzle a little olive oil over and cook according to the packet instructions.
  • Be careful not to overcook the burgers as they’ll become dry.

Preheat the grill

  • Grill the pepper on all sides until it’s black and blistered.
  • Place the pepper in a bowl, cover with clingfilm and leave to cool. Peel off the skin, chop and mix with the rest of the topping ingredients.

To serve

  • Arrange a brinjal slice on a plate, top with a burger, tomato slice and another brinjal slice and sprinkle some of the topping over. Serve warm.

Find Love!