Crispy aubergine burgers with harissa mayo

Method

1. Cut the aubergine across into 4 thick rounds, about 1.5 cm each. Sprinkle with salt, leave for 10 minutes, then pat dry.
2. In a shallow bowl, mix the plain flour with 5 tbsp of cold water and a pinch of salt to a thick batter. Spread the breadcrumbs on a plate.
3. Dip each aubergine slice in the batter, then press it into the breadcrumbs until coated all over.
4. Warm the olive oil in a large frying pan over a medium heat and fry the slices for 5 to 6 minutes a side, until deep golden and soft in the middle. Drain on kitchen paper.
5. Stir the harissa paste into the vegan mayonnaise. Slice the tomatoes.
6. Toast the burger buns cut-side down in a dry pan for 1 minute.
7. Spread the harissa mayo on both halves of each bun, then add the rocket, tomato and 2 aubergine slices per burger. Serve immediately while crisp.

Tip Salting draws water out of the aubergine, so pat it properly dry or the batter will slide off.

Photo made with AI.

From Nosha · nosha.app