Veggi Burger

Name: Veggi Burger
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Aubergine; 25 g Parmesan cheese; 50 g Breadcrumbs; 1 egg (size M); 5-6 Tbsp Oil; 1 (approx. 40 cm long) Ciabatta bread; 2 Tomatoes; 1 Courgette; 20 g Rocket; 1/2 bunch Basil; 50 g Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 4 wooden sticks

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Aubergine
25 g Parmesan cheese
50 g Breadcrumbs
1 egg (size M)
5-6 Tbsp Oil
1 (approx. 40 cm long) Ciabatta bread
2 Tomatoes
1 Courgette
20 g Rocket
1/2 bunch Basil
50 g Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
4 wooden sticks

Directions

1
Clean, wash and cut the aubergine into slices of about 1 cm thick. Grate parmesan finely and mix with breadcrumbs. Whisk the egg in a deep plate. First pull the egg through the aubergine slices one after the other, then turn them in the Parmesan mixture.
2
Tap lightly. Heat the oil in portions in a frying pan. Fry the aubergine slices on both sides for 3-5 minutes. Take out and drain on kitchen paper. Do the same with the remaining aubergine slices.
3
Roast bread in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 10 minutes.
4
In the meantime clean, wash and slice the tomatoes. Clean, wash and slice the zucchini lengthwise into thin strips with a peeler. Wash the rocket thoroughly and drain well.
5
Wash basil, shake dry, pluck leaves and chop finely. Mix mayonnaise and basil. Season to taste with salt, pepper and lemon juice. Remove bread from the oven and cut into 4 pieces.
6
Cut open lengthwise in each case. Spread a little mayonnaise on each half of the bread. Place aubergine, tomatoes, zucchini and rocket in layers on each underside of the bread. Place the bread halves on top and secure with wooden sticks.
7
Add the rest of the mayonnaise.