Cut the aubergine into slices about 1 cm thick. Beat the egg in a deep plate and whisk. Dip the eggplant slices in it. Then fry the slices in a pan in plenty of hot oil.
In the meantime, mix the yogurt, mayonnaise, harissa and pressed garlic sauce. Season to taste with salt and then spread on the roll halves.
Finally, layer eggplant, rocket and tomato slices to form a burger. This fits e.g., Potatoes fried in the rest of the eggplant oil.
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