Directions
- 1Pre-heat your oven or air fryer to 180ºC.
- 2Slice the aubergine into 3 or 4 rounds, each about 1.5cm thick.
- 3Sprinkle with salt, drizzle with olive oil and sprinkle with the za’atar and chilli flakes.
- 4Rub around to make sure both sides are coated.
- 5Roast the aubergine for around 10 minutes, until soft.
- 6Meanwhile in a small bowl, mix the garlic with the mayo.
- 7Repeat with the harissa and hummus.
- 8Slice your roll in half and lightly toast.
- 9Spread the bottom of the roll with garlic mayo then add rocket, the aubergine, 2/3 of the hummus and tomato.
- 10Spread the lid with the remaining hummus and pop on top.
- 11Cut in half and enjoy!
Ingredients
- 1 large ciabatta roll
- 0.25 aubergine
- 1 tsp za’atar
- 0.5 tsp Aleppo chilli flakes
- 1 tbsp vegan mayo
- 1 clove garlic, crushed
- 1.5 tbsp hummus
- 2 tsp harissa
- 1 handful rocket
- salt
- olive oil
- tomato
Equipment
ovenair fryersmall bowl
Tips
- Use more Aleppo chilli flakes if preferred.
- Slice the aubergine into 3 or 4 rounds, each about 1.5cm thick.
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