Name: Aubergine and halloumi burgers
Total time: 35 min
Yield: Serves 4
Ingredients: 1 large aubergine; 4 tbsp mayonnaise; 2 tbsp harissa; 1 tbsp plain flour, seasoned; 1 egg, beaten; 50g dried white breadcrumbs; ¼ tsp ground cumin; ¼ tsp garlic salt; ¼ tsp mild chilli powder; for frying vegetable oil; 1 block halloumi, cut into 8 slices; 4 burger buns, toasted; 4 leaves soft lettuce; 1 beef tomato, cut into 4 thick slices

Ingredients

1 large aubergine
4 tbsp mayonnaise
2 tbsp harissa
1 tbsp plain flour, seasoned
1 egg, beaten
50g dried white breadcrumbs
¼ tsp ground cumin
¼ tsp garlic salt
¼ tsp mild chilli powder
for frying vegetable oil
1 block halloumi, cut into 8 slices
4 burger buns, toasted
4 leaves soft lettuce
1 beef tomato, cut into 4 thick slices

Method

STEP 1
Cut four 1cm discs from the thickest part of the aubergine. Toss with 1 tsp of sea salt and leave in a colander for 20 minutes. Wipe dry with kitchen paper.
STEP 2
Mix together the mayonnaise and harissa.
STEP 3
Put the flour, egg and breadcrumbs in separate bowls. Mix the spices into the breadcrumbs, and season.
STEP 4
Heat a shallow pool of oil in a large frying pan over a medium-high heat. Dip the aubergine slices in the flour, then the egg, then the breadcrumbs to coat. Fry for 4-5 minutes each side or until deep golden, crisp and tender inside. Cook the aubergine for the full time to avoid it being chewy in the middle.
STEP 5
Cook the halloumi slices at the same time in a separate non-stick frying pan over a medium-high heat until golden.
STEP 6
To assemble the buns, spread both sides with harissa mayo then layer up with lettuce, tomato, an aubergine burger and 2 slices of halloumi. Finish with a bun top.