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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!