I have no words for how good this dinner was. The first mouthful was one of the best thing I’ve ever had (if I say so myself haha). Utterly utterly delicious and actually pretty easy. Definitely one I will make again!
1 aubergine, sliced into 1 cm slices
3-4 slices of bread, blitzed into crumbs
1 can chickpeas – water only
2 tbsp flour
Handful of spinach
1/2 red onion
2 dollops of vegan mayonnaise
1 tsp garam masala
2 tsps curry powder
Serve with: Sweet potato wedges, potato wedges, salad
Slice the red onion, add it to a bowl and squeeze over a lime. Let this sit.
Drain the chickpeas keeping the water they are in (this is the bit you want) and whisk this gently so it gets lightly frothy.
Add the breadcrumbs one bowl and the flour to another. Line them up flour, chickpea water, breadcrumbs.
Take each slice of aubergine and coat in the flour, then in the chickpea water and finally in the breadcrumbs.
Heat a deep pan with a cm or so of oil and let this heat up. Once it is hot add a couple of slices of the breaded aubergine and let this cook for 3-5 minutes (until crispy) and flip over to do the other side. Repeat until all the pieces are cooked.
Meanwhile, gently toast the buns in the oven for a minute or so each side.
Thinly slice the spinach and mix with the red onion.
Mix the mayonnaise with the garam masala and the curry powder.
Once the aubergine is done – take a burger bun, dollop on some of the mayo and top with some of the spinach mix. Add two aubergine patties on top and finish with the top of the bun (also with some mayo mix on it).
Enjoy – I promise you will!
Love, A x