Aubergine Parmigiana Burger With Oregano Fries
Sound the alarm, this is aubergine parm with a twist. You'll roast cheesy panko-coated aubergine before loading it into toasted brioche with melty mozzarella, tomato sauce and basil mayo. Serve with oregano fries and peppery rocket salad.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into fries
Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper and set aside
Trim the green stalk[s] off your aubergine[s] and discard, then chop in half lengthways
Cut each half in two through the centre, so you end up with 2 pieces per person
Tip: Trim a little aubergine skin off each piece, this will make it easier for the breadcrumbs to stick!
Add your panko breadcrumbs to a plate with your grated Italian hard cheese and a generous drizzle of vegetable oil and mix it all together - this is your cheesy panko breadcrumbs
Combine 2 tbsp [3 tbsp] [4 tbsp] flour and a pinch of salt and pepper in a bowl with 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water – this is your flour mixture
Coat the aubergine pieces in the flour mixture, then press into the cheesy panko breadcrumbs firmly to evenly coat all over
Add the coated aubergine to a baking paper-lined tray and add a generous drizzle of vegetable oil
Put the trays with the fries and the aubergine in the oven for an initial 20 min or until crispy and golden
Meanwhile, grate your garlic
Combine the grated garlic, tomato paste and half your oregano (you'll use the rest later!) in a bowl with 1 1/2 tbsp [2 tbsp] [2 1/2 tbsp] cold water and a pinch of salt and sugar – this is your tomato sauce
Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper
Slice the drained mozzarella into 2 slices per person
Chop your basil as finely as you can, including the stalks
Combine the chopped basil and mayo in a bowl – this is your basil mayo
Slice your brioche bun[s] in half
Wash your salad then pat it dry with kitchen paper
After the initial 20 min, remove the trays from the oven
Sprinkle the remaining dried oregano over the fries and push them to one side, then add the mozzarella slices to the other side of the tray[s] and top each one with a dollop of tomato sauce – these are your saucy mozzarella slices
Add the brioche halves to the baking tray with the aubergine, cut side up
Return the trays to the oven for 4-5 min or until the brioche is warmed through and the mozzarella has melted
To build your burger, add a handful of salad, then a saucy mozzarella slice to the toasted brioche base, then layer with the crispy aubergine and repeat the process
Spread the basil mayo over the toasted brioche lid and top the burger – this is your aubergine parmigiana burger
Serve the oregano fries and remaining salad to the side, then drizzle a little olive oil over the salad with a grind of black pepper and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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