BBQ Eggplant Noodle Burger. These delectable grilled eggplant burgers are slathered with a scrumptious Asian BBQ sauce.
Makes 4 burgers and about 63/4 fluid ounces (200 ml) Asian BBQ sauce
Vegetable oil, for frying
2 small Asian eggplant or 1 mediumsized regular eggplant, cut into 12 rounds about 1/2 inch (1 cm) thick
Salt, to taste
8 portobello mushrooms
For Asian BBQ Sauce
Vegetable oil, for frying
2 banana shallots or 1 large red onion, finely sliced
1 star anise
2 cups plus 11/2 tablespoons (500 ml) vegetable broth
6 tablespoons plus 2 teaspoons (100 ml) Hoisin Sauce
3 tablespoons plus 1 teaspoon (50 ml) soy sauce or tamari
3 tablespoons (60 g) honey or agave syrup
3 tablespoons (45 g) Homemade Ketchup
2 tablespoons plus 2 teaspoons (40 ml) water
2 cloves garlic, crushed
1 tablespoon (15 g) Sriracha
1 tablespoon (15 ml) rice vinegar
1 tablespoon (6 g) grated fresh ginger
Rainbow Noodle Slaw (see below)
Mayonnaise (see below)
To make the patties: Place a grill pan over medium-high heat and add a drizzle of vegetable oil. Sprinkle the eggplant slices with salt and fry them for 7 to 8 minutes per side. Transfer the slices to a plate.
To make the Asian BBQ Sauce: Heat a saucepan over medium-high heat and add a drizzle of vegetable oil. Fry the banana shallots with the star anise for 8 to 10 minutes until the shallots start to caramelize. Stir in the remaining BBQ sauce ingredients, reduce the heat to low, and let simmer for 7 to 8 minutes. Remove and discard the star anise.
Add the eggplant slices to the sauce and simmer for 2 to 3 minutes. Turn off the heat.
Place a skillet over medium-high heat, add a drizzle of vegetable oil. Add the portobello mushrooms—it’s best to do this in batches. Fry for 1 minute per side and place a lid on the pan. Let the mushrooms steam for 3 minutes. Remove the lid and let cool. Pat any excess moisture from the mushrooms with a paper towel.
Serve immediately: Place the eggplant between the portobellos and layer on the mayo and Rainbow Noodle Slaw.
Rainbow Noodle Slaw
This bold and colorful coleslaw is a little extra cheeky—mixing aromatic fennel ribbons with gluten-free soba noodles, fresh carrot, and bok choy all covered in a sour plum vinegar dressing. If you cannot get bok choy, use chard, fresh spinach, or leafy greens. Ume plum vinegar is made from the leftover brine of pickled Japanese plums. It is sour and salty with a fruity character.
2 tablespoons (30 ml) toasted sesame oil
3 tablespoons (45 ml) ume plum or red wine vinegar
1 tablespoon (15 ml) soy sauce or tamari
1/2 teaspoon honey or agave syrup
2 tablespoons (28 g) mayonnaise or vegan mayonnaise
Sesame seeds, for garnishing
1 small red onion, thinly sliced
1 carrot, julienned or grated
1 fennel bulb, shaved into thin shreds
1 bok choy, finely chopped 21/2 ounces (70 g) cooked soba noodles or glass noodles, drained and chilled (optional)
To make the dressing: In a small bowl, stir together all the dressing ingredients and a sprinkle of sesame seeds. Set aside.
To make the slaw: In a large bowl, combine all the slaw ingredients (through soba noodles). Pour the dressing over and toss to coat. Cover and refrigerate until serving. Makes 14 to 18 ounces (400 to 500 g) depending on the weight of the vegetables
Making your own mayonnaise is a great alternative to the store-bought versions. Use an egg from a biodynamic farm for the best flavor.
Makes about 3/4 cup (175 g)
1 egg yolk
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (11 g) mustard
5 fluid ounces (150 ml) mild olive oil
Salt, to taste
Leave the eggs, vinegar, mustard, and olive oil out of the fridge for a little while before you prepare the recipe. Start when your ingredients are all at room temperature.
In a bowl, whip the egg and vinegar together with the mustard and a little salt.
Add the oil while whipping, starting with a few drops. Slowly add more, taste, and add more. Taste and adjust the flavor with salt and vinegar if needed.
These recipes come fromVeggie Burger Atelier by Nina Olsson (Murdoch Books RRP $27.99).