Eggplant burger with sweet and sour vegetables and vadouvan mayonnaise

Name: Eggplant burger with sweet and sour vegetables and vadouvan mayonnaise
Ingredients: 300 g panko breadcrumbs; 4 units.items Eggs; 2 units.items aubergines; 50 g Sesame seeds; 50 ml Ponzu; 50 ml Soy sauce; 4 units.items Egg yolks; 5 g Salt; 0.5 Pepper; 10 g mustard, fine; 30 g Vinegar; 8 units.items brioche buns; 8.5 Oil; 1 l natural vinegar; 660 ml Water; 8 g Vadouvan; 10 units.items Peppercorns; 330 g Sugar; 0.5 units.items Red chili; 3 units.items Bay leaves; 5 units.items star anise; 2 units.items Cucumbers; 5 units.items drop of sesame oil

Eggplant burger with sweet and sour vegetables and vadouvan mayonnaise, made by one of the students of ROC de Friese Poort.

Ingredients

300gpanko breadcrumbs

4units.itemsEggs

2units.itemsaubergines

50gSesame seeds

50mlPonzu

50mlSoy sauce

8units.itemsbrioche buns

5units.itemsdrop of sesame oil

4units.itemsEgg yolks

5gSalt

0.5Pepper

10gmustard, fine

30gVinegar

8.5Oil

8gVadouvan

1lnatural vinegar

660mlWater

10units.itemsPeppercorns

330gSugar

0.5units.itemsRed chili

3units.itemsBay leaves

5units.itemsstar anise

2units.itemsCucumbers

Preparation

Mix the soy sauce, sesame oil, and ponzu as a marinade.
Cut the eggplant into 1 cm thick slices and place the slices in the marinade.
Let the eggplant marinate for 30 minutes.
Mix the panko with sesame seeds and beat the eggs with a whisk.
Then coat the eggplant slices first in the egg and then in the panko mixture.
Fry at 175°C until the eggplant is golden brown.
Bake the brioche bread according to the instructions on the package.

Make sure all ingredients are at room temperature.
Mix the egg yolks with the salt, pepper, mustard, vadouvan, and vinegar.
This can be done with a whisk or stand mixer.
Now add the oil in a thin stream while stirring slowly. Do not whip!
Season with lemon juice and, if desired, extra vinegar.

Bring all ingredients to a boil until the sugar is dissolved.
Cool down and store in the refrigerator.
Wash the cucumber and use a peeler to make beautiful ribbons lengthwise. Dress the cucumber à la minute with the sweet and sour mixture so the color stays nice and fresh.