Another weekend, another burger. This one was actually surprisingly easy to make. The eggplant has a bit of a meat-y texture, soft on the inside, but crunchy on the outside, so this really works! I served it with some kimchi slaw on the side, to give it a bit of an Asian twist (also very tummy-friendly).
- Step 1 Pre heat your oven to 180C degrees. Don’t worry if it’s not warmed up when the burgers go in.
- Step 2 Slice the eggplant into medium to thin rounds.
- Step 3 Put the flour, batter and bread crumbs in separate bowls. Dip your eggplant steaks into the flour (both sides), tempura and then bread crumbs. Make sure they are fully covered.
- Step 4 Heat a non-stick pan over medium heat with a thin layer of olive oil. Make sure there is a layer, so the steaks get fried.
- Step 5 Fry the eggplant steaks for 3-4 min on each side until golden brown. Then transfer to the oven for another 5-10 min while you prepare the rest.
- Step 6 Mix all the ingredients together for the tartare sauce.
- Step 7 Pop the burger buns in the oven or grill and then put about 1 tbsp of tartare sauce on the bottom of the burger, followed by some pea shoots. Then add the eggplant steak and pickled zucchini.
- Step 8 Serve with a salad on the side. Enjoy!