2 Servings
For the aubergines
2 aubergines
Neutral oil
Sea salt
1 red onion
2 tbsp red wine vinegar
3 tbsp peanut butter
2 tbsp soy sauce
1.5 tbsp maple syrup
3/4 tbsp tomato puree
3/4 tsp ground cumin
1/2 tsp cayenne pepper
Serve in wraps, pittas or flatbreads, with (vegan) mayo and salad leaves (rocket, spinach etc.).
Cut the aubergine into small wedges and toss with the oil and a small pinch of salt. Bake in an oven preheated to 200 degrees celsius for 30 mins and keep the bowl aside.
Thinly slice the onions and add to a bowl with the vinegar and a small pinch of salt. Stir and set aside.
Add the soy, peanut butter, tomato puree, maple syrup, cumin and cayenne to the empty aubergine bowl and then add the aubergines and stir, once they are out the oven. Bake in the oven for a further 10 mins.
Assemble the wraps with the mayo, salad, sticky aubergine and your quick picked onion slices. Optionally, you can top with sliced spring onion, crushed peanuts and sesame seeds.
Recipe source: https://www.theguardian.com/food/2024/jan/20/sticky-peanut-aubergine-flatbreads-vegan-recipe-meera-sodha