Eggplant, pear, red onion marmalade and blue cheese veggie burger

Cut the stem off the eggplant, halve it and cut each half lengthwise; season the flesh with olive oil, salt and pepper.

Add 1 tbsp water, seal tight with plastic wrap and microwave about 6 minutes.

Sear the eggplant in a hot pan with a drizzle of olive oil, adding balsamic vinegar toward the end, until caramelized and cooked through.

Slice the red onions; cook covered with a drizzle of olive oil and salt for about 15 minutes.

Uncover, deglaze with red wine vinegar and cook until the liquid is absorbed and the onions caramelize into a marmalade.

Quarter and core the pears; sear in a hot pan with olive oil, add a couple of chunks of butter and cook 3 minutes more, keeping them firm. Drain and set aside.

Mix sour cream or crème fraîche with Dijon mustard, salt, pepper and lemon juice.

Crush the nuts.

Toast the buns in a greased hot pan or in the oven.

Spread the sour cream mixture on the bottom bun; add greens, overlapping eggplant, blue cheese, onion marmalade, and three pear slices (each quarter halved).

Optionally put under the broiler to melt the cheese.