Vegan brioche with aubergine burger and guacamole

Name: Vegan brioche with aubergine burger and guacamole
Ingredients: Veganioche; 1 units.items Eggplant; spicy katjang mayo; Guacamole; Sweet and sour red onion; corn grits; 2 Sunflower oil

Vegan brioche bun with aubergine burger, pan sucre, sweet and sour red onion, guacamole and spicy katjang mayonnaise.

This dish is completely vegan. 1 eggplant is enough for about 2 burgers.

Ingredients

Veganioche

1units.itemsEggplant

spicy katjang mayo

Guacamole

Sweet and sour red onion

corn grits

2Sunflower oil

Preparation

Slice the eggplant thinly on a mandoline and generously salt the slices.
Let all the moisture come out of the eggplant, this takes about 30 minutes.
Rinse the eggplant slices and pat them dry.
Place the slices in a large bowl and season with salt, pepper, and sunflower oil.
Line a small (rectangular) baking tin with baking paper and layer the eggplant slices in the tin, overlapping them like roof tiles, pressing down very well several times.
Remove the excess moisture.
Wrap the tin in aluminum foil and place in the oven at 220°C for about 40 minutes.
Carefully remove the eggplant from the tin and bake on a baking tray for another 10 minutes at 150°C.
Let cool.
For service, portion the eggplant and coat/bread with cornmeal.
Fry at about 175°C for approximately 4 minutes.

Bake the veganioche according to the package instructions.
Serve the brioche with the eggplant burger and top as desired with the spicy katjang mayo, guacamole, and sweet and sour red onion.