You won’t miss the meat in these golden, crumbed eggplant burgers. A creamy and spiced harissa yoghurt and pickled eschalot brings vibrancy to the bun, while a side serve of chips ensures burger night delivers all the trimmings.
Preheat oven to 200°C fan-forced. Cut potatoes into thick chips. Place on a lined baking tray and drizzle with 20ml (1 tablespoon) olive oil and sprinkle with salt. Bake for 25 minutes or until golden and cooked through.
Using a vegetable peeler, peel eggplant lengthways at 2cm intervals. Cut eggplant into 4 slices. Place flour on a plate and season. Crack egg into a large, shallow bowl and use a fork to whisk with 20ml (1 tablespoon) water and 1 teaspoon cumin and coriander blend. Place panko breadcrumbs on a separate large plate. Dust eggplant in flour, dip into egg, and press into breadcrumbs.
Place eggplant on a lined baking tray, season with salt and pepper and drizzle with remaining oil. Bake for 30 minutes or until golden brown.
Peel eschalot and thinly slice. Juice lemon. Place eschalot, ½ the lemon juice and a pinch of salt in a bowl and stir to combine. Slice tomato. Pick coriander leaves from their stems.
Place not-so hot harissa blend, yoghurt, remaining lemon juice and remaining cumin and coriander blend in a bowl. Season with salt and pepper and mix to combine.
Toast buns in a dry frypan. Spread bun bases with harissa yoghurt. Top with tomato, eggplant, pickled eschalot and coriander and replace bun tops. Serve with chips and any remaining harissa yoghurt.