‘A vegetarian slider, or mini-sandwich, that's truly bursting with flavour! This combination of mozzarella, grilled aubergine and smoky tomato ketchup is bold and tasty. Even the biggest meat-lover will be satisfied. This small burger fits perfectly in a set lunch menu in combination with soup and salad.'

1. To make smoky tomato ketchup, mix the tomato ketchup with the balsamic glaze and the smoked olive oil, seasoning to taste. Store in a spray bottle in the fridge.
2. Cut the aubergine in slices of about 1 cm thick and cover both sides with salt.
3. Allow to stand for 10 minutes before patting them dry.
4. Bake the hamburger buns according to the instructions on the packaging.

Serving

1. Deep-fry the Mozzarella Patties at 175°C for about 4:30 minutes. Leave them to rest in a warm place for 2 minutes.
2. Cut the buns horizontally and toast them on both sides on a grill or baking tray until golden brown.
3. Sprinkle the aubergine slices with some olive oil and briefly put them under the grill. Then, season with smoked salt and black pepper.
4. Spread the ketchup over the bottom half of the buns and place a lollo bionda leaf with some spinach on top.
5. Then place the Mozzarella patty with a slice of grilled aubergine on top of that again.
6. Finish it off with the ketchup and one leaf of basil, before crowning the burger with the top half of the bun.