Crispy Eggplant Burgers with Onion Marmalade

Steps

1. oven to 220°C. Line two oven trays with baking paper
2. Toss cauliflower with a drizzle of oil and first measure of burger spice mix on prepared tray. Season with salt and bake for 15-20 minutes, until tender and golden. Turn once to ensure even cooking.
3. Place seasoned flour in a shallow bowl, whisk egg with milk in a second bowl, place breadcrumbs in a third bowl. Slice eggplant into 1cm-thick rounds. Coat each round of eggplant first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go.
4. Heat a drizzle of oil in a large fry-pan on medium heat and cook crumbed eggplant for 2-3 minutes each side, until golden. When cauliflower has 5 minutes cook time remaining, remove tray from oven and push cauliflower to one side. Add eggplant to tray and return to oven for 5 minutes.
5. Slice baps in half horizontally and place, cut-side-up, on second prepared tray. Warm in oven (on rack below vegetables) for about 5 minutes.
6. In a small bowl, mix mayonnaise and horseradish together and set aside. Toss roasted cauliflower with first measure of spinach
7. TO SERVE, spread both sides of burger buns thickly with horseradish mayo. Top with onion marmalade, crispy eggplant, baby beetroot, tomato and second measure of spinach. Serve roast cauliflower on the side.