Japanese Crispy Chicken-Style Strips

Ingredients

• 1 pack Vegie Delights Crispy Chicken-Style Burgers
• 400g eggplant, sliced lengthways into 8 pieces
• 3 tablespoons olive oil
• 1 bunch broccolini, trimmed
• ½ small bunch Asian shallots, white part only, finely sliced
• 1/4 bunch coriander, leaves picked, stalks finely chopped
• 1 (150g) zucchini, ribboned
• 1 cup brown rice, cooked according to packet instructions Pinch of sea salt and black pepper

MISO GLAZE

• 4 tablespoons olive oil
• 2 tablespoons white miso paste
• 2 tablespoons maple syrup
• 2 teaspoons water

TO SERVE

• tamari
• sesame seeds
• lemon wedges

Method

1. Heat oven to 180°C and line two trays with greaseproof paper. Place Vegie Delights Crispy Chicken-Style Burgers on one tray and eggplant pieces on the other. Drizzle olive oil on the eggplant boats with a good pinch of sea salt and toss to coat evenly.
2. Bake eggplant in oven for 15 minutes.
3. Whisk together ingredients for miso glaze in a small bowl, then at the 15 minute mark toss eggplant in miso glaze and place back in oven.
4. Cook Vegie Delights Crispy Chicken-Style Burgers in the oven at this time too, allowing both eggplant and Vegie Delights Crispy Chicken-Style Burgers to cook 10-12 minutes.
5. Blanch broccolini in boiling water, refresh in cold water and drain.
6. Slice Vegie Delights Crispy Chicken-Style Burgers.
7. Serve using either one large baking tray or a separate serving dish. Sprinkle the cooked brown rice around the platter, followed by broccolini, shallots, zucchini, coriander stalks and Vegie Delights Crispy Chicken-Style Burgers, top with coriander leaves, season with sea salt and black pepper, drizzle with tamari, sesame seed and serve with lemon wedges.