Hallouminati’s twist on a traditional burger
Ingredients
- Aubergine 1 large
- Mayonnaise 4 tbsp
- Harissa 2 tbsp
- Plain flour 1 tbsp, seasoned
- Egg 1, beaten
- Dried white breadcrumbs 50g
- Ground cumin ¼ tsp
- Garlic salt ¼ tsp
- Mild chilli powder ¼ tsp
- Vegetable oil for frying
- Hallouminati halloumi fries x 10 batons
- Burger buns 2, toasted
- Soft lettuce 4 leaves
- Beef tomato 1, cut into 4 thick slices
Method ( Tick as you go)
Cut four 1cm discs from the thickest part of the aubergine. Toss with 1 tsp of sea salt and leave in a colander for 20 minutes. Wipe dry with kitchen paper.
Mix together the mayonnaise and harissa.
Put the flour, egg and breadcrumbs in separate bowls. Mix the spices into the breadcrumbs, and season.
Heat a shallow pool of oil in a large frying pan over a medium-high heat. Dip the aubergine slices in the flour, then the egg, then the breadcrumbs to coat. Fry for 4-5 minutes each side or until deep golden, crisp and tender inside. Cook the aubergine for the full time to avoid it being chewy in the middle.
Cook the Hallouminati halloumi fries at the same time in a separate non-stick frying pan over a medium-high heat until golden.
To assemble the buns, spread both sides with harissa mayo then layer up with lettuce, tomato, an aubergine burger and 5 batons of Hallouminati. Finish with a bun top.
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