Eggplant Burger

By Dixie Elliott

Eggplant Burger
Eggplant burger recipe, brought to you by MiNDFOOD.

Try this vegetarian twist on the classic burger.

Serves 4

600g sweet potato, peeled, cut into wedges

olive oil cooking spray

sea salt flakes

⅓ cup plain flour

1 egg, whisked

1½ cups white breadcrumbs or

panko crumbs  

1 large eggplant, trimmed, thickly sliced

¼ cup cornflour

½ tsp chilli flakes

½ cup soda water

½ cup olive oil or vegetable oil

1 red onion, cut into 1cm-thick slices

4 large bread rolls, toasted if preferred

¼ cup whole egg mayonnaise

200g purchased chargrilled red

capsicum, cut into strips

4 butter lettuce leaves

1 Preheat oven to 220˚C. Line a baking tray with baking paper. Place sweet potato wedges onto tray and spray with olive oil. Sprinkle with sea salt flakes. Bake on top shelf of oven for 20-25 minutes or until wedges are golden and crisp. Turn oven off.

2 Place flour into a bowl. Whisk egg and 1 tbsp cold water in a shallow bowl. Place breadcrumbs into a bowl. Lightly coat eggplant slices with flour, then egg and lastly breadcrumbs. Transfer to a plate.

3 Add cornflour and chilli flakes to bowl with flour. Stir until combined. Add soda water and whisk batter until combined. Heat oil in a frying pan over medium heat. Add eggplant slices and cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate and place in warm oven. Lightly coat onion rings with batter and add individual rings to pan. Cook for 3 minutes or until golden and crisp.

4 Place bread roll bases onto serving plates. Spread with mayonnaise, add capsicum, lettuce, eggplant pattie, sweet potato and onion rings. Cover filling with bread roll tops and serve.


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