Try this vegetarian Eggplant Burger for a twist on the classic burger. Roast sweet potato wedges until they are golden, coat onion rings and eggplant with spicy a batter and cook until crisp. Spread buns with mayonnaise, add chargrilled red capsicum, butter lettuce, eggplant patties, sweet potatoes and onion rings and add the add the top.
Eggplant Burger Recipe
Serves 4
Ingredienst:
600g sweet potato, peeled, cut into wedges
olive oil cooking spray
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
Method:
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.
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.
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.
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.
