4
Easy
25 minutes
20 minutes
Preheat the oven to 180°C, then mix the flour, masala and seasoning. Coat the brinjal rounds in the spiced flour, dust o ff any excess, then dip into the egg.
Roll the brinjals in the oats, ensuring they are completely covered.
Heat the oil in a large pan over a medium to high heat and cook the brinjals on both sides until golden brown. Transfer to a baking tray and bake for 10–15 minutes, or until cooked through.
To make the pesto, place all the ingredients in a food processor and pulse until combined but slightly chunky.
Spread a little pesto on the bottom halves of the rolls, then top with a brinjal patty and garnish with radishes. Smear the top halves of the rolls with the satay sauce and place on top of the burgers.
Cook's note: If you've ever watched in horror as your veggie burger slipped through the braai grid, this is the recipe for you. Sliced brinjal makes a wonderfully firm, satisfying patty - particularly when dredged in a crunchy oat crumb.
The trick to making it tasty too? Treat your batter as a way to add flavour by mixing spices into the flour.
