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Tempura eggplant burgers with spicy tomato sauce

Name: Tempura eggplant burgers with spicy tomato sauce
Yield: 4
Ingredients: 800g mixed sweet potatoes, cut into thin wedges, skin on; ¼ cup (60ml) olive oil; 1/3 cup (80ml) whole-egg mayonnaise; ¼ cup sundried tomato pesto; 2 tsp harissa (or other chilli sauce); 1 large eggplant, cut into 4 x 3cm-thick slices; 200g tempura mix (available at select supermarkets); Sunflower oil, for deep-frying; 4 brioche buns, halved and toasted; Butter lettuce & dill pickles, to serve

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https://healthimprovements.info/recipes/tempura-eggplant-burgers-spicy-tomato-sauce/mu0n2alo — Tempura eggplant burgers with spicy tomato sauce

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by Shannon Bennett

Chef

Aug 01, 2019

“This is a perfect way of making a hero of the standout eggplant grown here” - Shannon Bennett.

800g mixed sweet potatoes, cut into thin wedges, skin on
¼ cup (60ml) olive oil
1/3 cup (80ml) whole-egg mayonnaise
¼ cup sundried tomato pesto
2 tsp harissa (or other chilli sauce)
1 large eggplant, cut into 4 x 3cm-thick slices
200g tempura mix (available at select supermarkets)
Sunflower oil, for deep-frying
4 brioche buns, halved and toasted
Butter lettuce & dill pickles, to serve

Method

1.

Preheat the oven to 220°C. Toss sweet potato wedges in 2 tbs oil and season. Place on baking trays lined with baking paper. Roast, turning halfway, for 35 minutes or until crisp. Loosely cover with foil and set aside. Return to oven for 5 minutes before serving drizzled with remaining oil.
2.

To make spicy tomato mayo, combine mayonnaise, pesto and harissa in a bowl, season and set aside.
3.

Toss eggplant slices in ¼ cup (35g) tempura batter mixture, shaking off excess. Prepare batter according to packet instructions with remaining tempura mix.
4.

Half-fill a saucepan with oil and heat to 190°C (a cube of bread will turn golden in 10 seconds when oil is hot enough). In batches, deep-fry eggplant, turning once, for 5 minutes or until crisp. Transfer with a slotted spoon to paper towel and allow to cool slightly. Season with salt flakes.
5.

Spread cut sides of buns with mayo, top bases with lettuce, crisp eggplant and sliced pickles. Sandwich with tops and serve with sweet potatoes wedges alongside.