aubergine 1 large
mayonnaise 4 tbsp
harissa 2 tbsp
plain flour 1 tbsp, seasoned
egg 1, beaten
dried white breadcrumbs 50g
ground cumin ¼ tsp
garlic salt ¼ tsp
mild chilli powder ¼ tsp
vegetable oil for frying
Grill Cheese OLYMPUS 1 block, cut into 8 slices
burger buns 4, toasted
soft lettuce 4 leaves
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.
Mix together the mayonnaise and harissa.
Put the flour, egg and breadcrumbs in separate bowls. Mix the spices into the breadcrumbs, and season.
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.
Cook the grill cheese OLYMPUS slices at the same time in a separate non-stick frying pan over a medium-high heat until golden.
To assemble the buns, spread both sides with harissa mayo then layer up with lettuce, tomato, an aubergine burger and 2 slices of grill cheese OLYMPUS. Finish with a bun top.