Chop the egg plan, sprinkle with salt and place in a colander to drain out the bitter flavours. Rinse, dry and fry the eggplant in a spoon of olive oil, together with the onion, garlic and pepperoncino. Once vegetables are soft, remove from the heat and mash in the chopped fresh bread, grated cheese, lemon zest, herbs and pine nuts. Mould into burgers and set in the fridge before grilling. Grill on a solid plate lightly brushed with olive oil. To make the ricotta dressing, squeeze any liquid from the cucumber, whisk in the ricotta together with the chopped garlic, mint, olive oil and seasoning. To serve, lightly toast the burger buns, spoon some of the ricotta in the bottom. Place an eggplant burger on the ricotta, tomato slices, onion rings and spinach leaves, dress with extra virgin olive oil, cover with lid of bun and skewer to serve.