Instructions

• Preheat the oven to 400 F (200 C). Prepare a baking sheet lined with baking paper.
• Place the slices of eggplant on the baking sheet, drizzle with the olive oil and bake in the hot oven for 15 minutes.
• Place the quinoa and vegetable broth in a pot, bring to the boil, then reduce the heat and simmer for about 15 minutes. Take off the heat and set aside to cool.
• Bring a separate pot of water to the boil. Add the kale and simmer for 6 to 8 minutes, then drain well and squeeze out excess water.
• Heat 1 tablespoon of the olive oil in a small skillet over a medium heat. Add the onion and cook for 5 minutes, then add the garlic and cook for 1 minute more, until the onion has softened. Place the onion mixture into a large bowl along with the cooked quinoa and kale. Add the sun dried tomatoes and basil and mix well to combine. Using your hands, form the mixture into 8 even sized burgers.
• Heat the remaining 2 tablespoons of olive oil in a non stick skillet over a medium heat. Working in batches, fry the burgers for 5 minutes on each side, until crisp and golden.
• To assemble the burgers, use 2 slices of eggplant as buns, add the sliced tomato, red onion and arugula and top with your favorite burger sauce.