Ingredients
For the aubergine cutlets:
- 1 Isle of Wight Aubergine, sliced into 1.5cm thick slices
- 1 tbsp olive oil
- Salt and pepper to taste
- 50g plain flour
- 1 large egg, beaten
- 50g panko breadcrumbs
- 30g Parmesan, grated
- Vegetable oil, for frying
For the burgers:
- 2 balls of burrata
- 4 burger buns, halved and toasted
- 2 Isle of Wight beef tomatoes, thickly sliced
- Small bunch of basil
- Salt and pepper to taste
Method
First make the cutlets – brush the aubergine slices with 1 tablespoon of the oil and sprinkle with salt and pepper. Either heat a griddle pan on a high heat, or cook on a BBQ. Cook for a couple of minutes on each side until soft and a little charred, then put to one side to cool.
Assemble three wide, shallow bowls – fill one with the plain flour, one with the beaten egg, and one with the panko breadcrumbs and Parmesan. Once the aubergine slices are cool enough to handle – dip them in the flour, then egg, then Parmesan breadcrumbs until well coated.
Heat a couple of centimetres of vegetable oil in a wide frying pan on a medium heat and cook the aubergine cutlets for 3-4 minutes on each side, until golden brown and crisp. Remove to a plate lined with kitchen roll.
To assemble the burgers – add a generous helping of burrata to the base of the burger buns, top with a couple of aubergine cutlets, and a slice of tomato. Finish with another generous helping of burrata, fresh basil leaves and a little seasoning.
