Enjoy the best of easy holiday dining with these flavoursome vege burgers. Eggplant makes for the perfect alternative to a hearty hamburger patty.
Serves: 4
INGREDIENTS
2 eggplants, cut into 8 x 1cm thick rounds
3 tablespoons rice flour
1 egg, beaten
⅓ cup fine polenta
50 grams parmesan, finely grated
salt and ground black pepper
METHOD
Preheat the oven to 190oC and line a baking tray.
Set yourself up with 3 bowls. Fill one with the rice flour, one with beaten egg and one with the polenta, parmesan, a pinch of salt and freshly ground black pepper.
First, place the eggplant rounds in the rice flour. Make sure they’re completely coated. Then, dip them into the egg mixture and finish by coating them in the polenta crumb. Place on the lined baking tray and bake for 20–25 minutes or until golden and crunchy. Turn halfway through baking. Serves 4.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.