Publications
Partners
- - BRINJAL
- 45ml - olive oil
- 2 - large brinjals, sliced into rounds
- - pinch each of ground cumin and ground coriander
- - salt
- - CHICKEN
- 2 - chicken breast fillets
- 15ml - chicken spice
- - freshly ground pepper
- 1 - lemon for juice
- - olive oil for shallow frying
- - BURGERS
- 4 - burger rolls, halved horizontally
- - butter
- 60ml - smooth cream cheese or cottage cheese
- ½ - cucumber, sliced
- - lettuce leaves of your choice
Preheat the oven to 200°C. Grease a large baking sheet well with non-stick spray.
1 Brinjal Drizzle the oil over both sides of the brinjal rounds and arrange in a single layer on the prepared baking sheet. Season with the cumin, coriander and salt.
2 Roast the brinjals for 10 minutes. Turn the rounds over and roast for another 5-10 minutes or until soft and done. Remove from the oven and set aside.
3 Chicken Slice each fillet in half and flatten with the palm of your hand (or a meat mallet). Season the pieces on both sides with the chicken spice and pepper. Drizzle the lemon juice over.
4 Heat a little oil in a large pan and fry the chicken in batches until golden brown on both sides and cooked all the way through – this should take just 1-2 minutes a side.
5 Burgers Spread the rolls with butter. Heat a pan and fry the rolls, butter side down, until golden brown and crisp.
6 Spread the rolls with the cheese. Add a few cucumber slices to the bottom halves, followed by a few lettuce leaves, a chicken piece and a few brinjal rounds.
7 Finish with the top halves of the rolls and serve immediately.
