1. Place the eggplants and peppers on an oven tray. Drizzle them with a little olive oil, and roast at 200ºC for 30 minutes. (Halfway through cooking you can turn them over)
2. Meanwhile, sauté the onion in a frying pan and when it is soft, set it aside.
3. Remove the vegetables from the oven, place them in a colander and let them release the water; you can press them a little with a spoon. Once drained, chop them.
4. In a large container, mix the vegetables, with the onion, garlic, cumin and oats. Add a pinch of salt and mix well until you obtain a more homogeneous mixture.
5. Shape the burgers into the size you like best and lightly coat them with chickpea flour.
6. Put plenty of oil in a frying pan, and when it is hot, fry the burgers until golden.
7. Let the burgers rest on a plate lined with absorbent kitchen paper and serve.