Aubergine Parmigiana Sandwich With Pesto Mayo & Rich Tomato Reduction On Soft Vegan Brioche

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat the oven to 220°C / 200°C fan, then take out a large roasting tray, a saucepan and a wok or deep frying pan.

STEP 2

Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.

STEP 3

Cut the aubergine into 1cm rounds. Place the flour into one bowl along with 130ml of plant milk (recommended) or water. If you are a 4 Person box, double this volume to 260ml. Mix well to combine and make your batter. Place the panko breadcrumbs into another bowl and season well with salt and pepper. Dip the aubergine rounds into the batter, then the panko breadcrumbs to coat.

STEP 4

Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the aubergine slices until golden on both sides. Remove and place into a bowl lined with kitchen towel, allowing it to cool slightly before serving. Alternatively for an oil free version you can bake in the oven for 30 minutes.

STEP 5

Meanwhile, place the tomato reduction in your small saucepan over a medium heat and warm through for a few minutes. Slice the vegan brioche in half and toast in a frying pan just before serving.

STEP 6

Build your burgers with a layer of tomato reduction on the bottom, then the aubergine, another drizzle of tomato reduction and then the pesto mayo on top. Serve alongside the crispy potatoes with extra pesto mayo for dipping and enjoy!