• 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


  • 4 tbs olive oil
  • 1 ½ tbs white miso paste
  • 1 ½ tbs maple syrup
  • 2 tsp water


  • 2 tsp reduced salt tamari
  • 2 tsp sesame seeds
  • 1 lemon cut into 8 wedges
  1. 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.
  2. Add eggplant to oven and bake 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. Add Vegie Delights Chicken Style Burgers to oven, allowing both eggplant and burgers to cook 10-12 minutes, turning the burgers after 6 minutes.
  5. Blanch broccolini in boiling water, refresh in cold water and drain.
  6. Slice the burgers into strips.
  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 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)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Dietary Fibre (g)
Sodium (mg)
Potassium (mg)
Calcium (mg)

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