- Serves 8
- Prep Time 15
- Cook Time 30
- Difficulty Medium
- 1 pack Vegie Delights™ Chicken-Style Burgers
- 400g eggplant, sliced lengthways into 8 pieces
- 4 tbs olive oil
- 1 bunch broccolini, trimmed
- ½ small bunch Asian shallots, white part only, finely sliced
- ¼ bunch coriander, leaves picked, stalks finely chopped
- 1 medium zucchini, ribboned
- 1 cup brown rice, cooked according to packet instructions
- Pinch of and black pepper
MISO GLAZE
- 4 tbs olive oil
- 1 ½ tbs white miso paste
- 1 ½ tbs maple syrup
- 2 tsp water
TO SERVE
- 2 tsp reduced salt tamari
- 2 tsp sesame seeds
- 1 lemon cut into 8 wedges
- Heat oven to 180°C and line two trays with greaseproof paper. Place Vegie Delights™ Chicken-Style Burgers on one tray and eggplant pieces on the other. Drizzle olive oil on the eggplant with a good pinch of sea salt and toss to coat evenly.
- Add eggplant to oven and bake for 15 minutes.
- 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.
- Add Vegie Delights Chicken Style Burgers to oven, allowing both eggplant and burgers to cook 10-12 minutes, turning the burgers after 6 minutes.
- Blanch broccolini in boiling water, refresh in cold water and drain.
- Slice the burgers into strips.
- 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 Chicken-Style Burgers, top with coriander leaves, season with sea salt and black pepper, drizzle with tamari, sesame seed and serve with lemon wedges.
Per serve
Energy (kJ)
1570
- Energy (Cal)
375
Protein (g)
10
Fat (g)
23
- Saturated Fat (g)
3
Carbohydrate (g)
29
- Sugars (g)
7
Dietary Fibre (g)
8
Sodium (mg)
465
Potassium (mg)
300
Calcium (mg)
41