Crumbed Eggplant Burgers
Crumbed Eggplant Burgers
one eggplant (200g)
2 tbsp glutinous rice flour
½ cup of Panko bread crumbs
4 Bread Buns
1/4 tsp of salt
1/8 tsp of sugar
1 tbsp of oil for cooking
2 tbsp water
1. Use water to handle eggplants cut.
2. Keep the eggplant thickness in 1.5cm.
3. Add oil as you go when cooking eggplants.
4. Warm buns to get the best taste feeling.
5. Sauces and veggies stick to this recipe.
Bedding: mustard sauce
Topping: tomato
Sauce: BBQ sauce.
1. Wash tomato and eggplant.
2. Cut tomato into thin pieces.
3. Mix glutinous rice flour with water, add salt and sugar.
4. Pour bread crumb into plate.
5. Prepare a bowl with half bowl of water.
6. Cut eggplant to 1.5 cm thick pieces.
7. Put eggplant into the water bowl so the cut doesn’t get rusted.
8. Dip eggplants in the flour plate, then bread crumb plate. Place them in plate.
9. Heat pan, add oil. (squeeze drips.)
10. Add crumbed eggplants in the pan.
11. Flip side when one side is done.
12. Off heat the pan when both sides are crunchy and golden brown.
13. Warm bread buns.
14. Cut bun, spread mustard sauce.
15. Put cooked eggplants, tomato and BBQ sauce.
16. Close the burger with top bun.
17. Enjoy.
