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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.