Serves 2
Directions
- 1Char the aubergine under a hot grill until the skin is blistered and the inside is soft and smoky
- 2Steam it, bread crumb it, and fry it
- 3Lay it onto soft ciabatta with creamy harissa mayo and a herby fresh salad.
Ingredients
- 2 aubergines
- 50 g flour
- 50 ml plant milk
- 75 g panko
- 2 tbsp sesame seeds
- 100 ml veg oil
- 1 ciabatta
- 100 g vegan mayo
- 1 tbsp harissa
- 0.5 lemon
- salt
- pepper
- 0.5 red onion
- 1 tbsp red wine vinegar
- 1 tbsp caster sugar
- 1 tbsp olive oil
- 100 g cherry tomatoes
- 15 g parsley
- 1 tsp sumac
Equipment
forkgrillbowlcling filmpanpaper
Tips
- Grill the aubergines until blackened and soft.
- Steam in a bowl covered with cling film.
- Quick-pickle the red onion with vinegar + sugar.
- Mix the mayo with harissa + lemon.
- Peel and press out moisture, then dip into flour → milk → panko + sesame.
- Crisp up in hot oil, 2 mins each side.
- Drain on paper.
- Toast the ciabatta, slather with spicy mayo, stack on the crispy aubergine and top with fresh salad.
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