Vegetarian
You won’t miss the meat in these golden, crumbed eggplant burgers. A creamy and spiced harissa yoghurt and pickled eschalot brings vibrancy to the bun, while a side serve of chips ensures burger night delivers all the trimmings.
Preheat oven to 200°C fan-forced. Cut potatoes into thick chips. Place on a lined baking tray and drizzle with 20ml (1 tablespoon) olive oil and sprinkle with salt. Bake for 25 minutes or until golden and cooked through.
Using a vegetable peeler, peel eggplant lengthways at 2cm intervals. Cut eggplant into 4 slices. Place flour on a plate and season. Crack egg into a large, shallow bowl and use a fork to whisk with 20ml (1 tablespoon) water and 1 teaspoon cumin and coriander blend. Place panko breadcrumbs on a separate large plate. Dust eggplant in flour, dip into egg, and press into breadcrumbs.
Place eggplant on a lined baking tray, season with salt and pepper and drizzle with remaining oil. Bake for 30 minutes or until golden brown.
Peel eschalot and thinly slice. Juice lemon. Place eschalot, ½ the lemon juice and a pinch of salt in a bowl and stir to combine. Slice tomato. Pick coriander leaves from their stems.
Place not-so hot harissa blend, yoghurt, remaining lemon juice and remaining cumin and coriander blend in a bowl. Season with salt and pepper and mix to combine.
Toast buns in a dry frypan. Spread bun bases with harissa yoghurt. Top with tomato, eggplant, pickled eschalot and coriander and replace bun tops. Serve with chips and any remaining harissa yoghurt.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
