Spicy eggplant schnitzel burgers
Eggplant served this way is delicious.
1 cup fine desiccated coconut
1 tsp ground sumac
1 large eggplant, sliced into 4 x 2 cm discs
1 egg, beaten
canola oil spray for frying
Ingredients required to assemble
4 Tbsp aioli
4 hamburger buns, sliced in half
4 tomato, sliced into slices
4 small iceberg lettuce leaves, or ½ cup salad leaves
4 spicy eggplant schnitzels
4 sprigs coriander
Preheat oven to 180°C.
Mix coconut and sumac together. Dip eggplant discs into beaten egg and then coconut mixture.
Panfry until brown on both sides. Place in baking dish and bake in preheated oven for about 10 minutes until crust is golden brown.
Spread aioli on the bottom of each bun.
Place a tomato slice then add a lettuce leaf on top.
Add an eggplant schnitzel, garnish with a coriander sprig and add bun top. Serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||4.7g|