Viva la vege

EGGPLANT OR HALOUMI BURGERS WITH APPLE SLAW

MAKES 6

INGREDIENTS

300g stale sourdough bread, torn coarsely
6 thick slices eggplant or haloumi OR 6 thin
free-range chicken schnitzels (850g in total)
½ cup plain flour
2 free range eggs, lightly beaten
2 Tbsp olive oil
60g butter
6 brioche buns
¼ cup aioli

APPLE SLAW

¼ cup buttermilk
1 Tbsp olive oil
2 tsp Dijon mustard
1 Tbsp lemon juice
1 tsp caraway seeds, toasted, crushed coarsely
2 cups shredded purple cabbage
½ red apple, cut into matchsticks
½ bulb baby fennel, sliced thinly, fronds reserved
1 cup loosely packed flat-leaf parsley leaves, torn

1 Make apple slaw (see below).

2 Process sourdough until fine crumbs form. Transfer to a plate. Coat eggplant/haloumi in flour; shake off excess. Dip eggplant/haloumi in egg, then coat in breadcrumbs.

Preheat the oven to 120°C. Line an oven tray with