Egg­plant Burger Buns

Dish - - Dish + Puhoi -

2 egg­plants, cut into 8 x 1cm thick rounds

3 ta­ble­spoons rice flour 1 egg, beaten 1/3 cup fine po­lenta

50 grams parme­san, finely grated

salt and ground black pep­per Pre­heat the oven to 190oc and line a bak­ing tray.

Set your­self up with 3 bowls. Fill one with the rice flour, one with beaten egg and one with the po­lenta, parme­san, a pinch of salt and freshly ground black pep­per.

First, place the egg­plant rounds in the rice flour. Make sure they’re com­pletely coated. Then, dip them into the egg mix­ture and fin­ish by coat­ing them in the po­lenta crumb. Place on the lined bak­ing tray and bake for 20–25 min­utes or un­til golden and crunchy. Turn half­way through bak­ing. Serves 4

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