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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.