Vegetarian hambuerger on aubergines cream and chicory

Steam the vegetables, once cooked, peel and squash them with a potato masher and put everything in a container. Add the slightly cut and blanched spinach, egg, grated Parmesan cheese, pepper and the tomato salt. Mix everything and make the hamburgers. Leave to rest in the refrigerator at least 2 hours before cooking. On a grill cook the slightly oiled hamburgers, separately heat the aubergines cream with a little water and cook the blanched chicory in a pan with oil, garlic and chilli pepper. Once cooked all the ingredients, put the aubergines cream in the middle of a plate, place the hamburger and the stewed chicory on top. Decorate with the chili threads and serve.