Eggplant clean, cut into cubes and boil in salted water.

While the eggplant cooked, finely crumble the bread, add milk and soy sauce, mix well and leave to soak. Sometimes, instead of milk I add 10% cream... even tastier burgers. And the bread I take the remaining pieces already pokerstove. Cooked eggplant drain in a colander and strain the water. Cool. Well grind the bread until mushy state. By the way, the eggplant must be well boiled.

Connect the grain mass and the cooled aubergine puree, add the egg, grated on a coarse grater cheese, squeezed garlic and flour.

Pepper if necessary, then add salt, mix well.

Fry both sides on a preheated vegetable oil on medium heat, with the lid closed. Put the dough a tablespoon. Turn patties carefully with a spatula.

While I was frying burgers in the kitchen, ran all my household... and the cat George the first!

The aroma throughout the house was so delicious, just beyond words! Look how juicy slit! With specks of cheese...