© J Sainsbury plc 2020
Griddled aubergines with spicy vegan mince
Aubergines are king! Especially filled with this spicy pea protein mince; an ideal family dinner.
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Ready in 55 minutes
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Cooking time 45 minutes
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Prep time 10 minutes
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Serves 4
Three of your 5 a day
Ingredients
- 2 small aubergines, sliced in half
- 1 tbsp olive oil
For the tahini dressing
- 1 tbsp tahini
- Juice of ½ lemon or 1 tbsp of lemon juice
- 1-2 garlic cloves, minced
For the mince
- 1 large onion, chopped
- 1 tbsp olive oil
- 3 cloves of garlic, sliced
- 300g cherry tomatoes, chopped
- ½ tsp smoked paprika
- ½ tsp chilli flakes
- 1 tbsp balsamic glaze
- 200g Naturli Pea Protein Mince
- 2 tbsp fresh thyme
To serve
- 40g Pine nuts
- Handful of fresh coriander
Method
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1
Slice and score the aubergines, then rub olive oil over the aubergines and place on the hot griddle pan. Turn frequently so that both sides get nice and charred. The aubergines will take around 15-20 minutes to cook through.
To make the mince
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1
Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more. Add the spices and the tomatoes, balsamic glaze and cook on a low heat for 10 minutes. Add the black pepper to the pan and simmer for a further minute.
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2
Fry the Naturli’ Pea Protein Mince according to pack instructions. Add the mince & fresh thyme to the tomato mix.
To make the tahini dressing
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1
Add all the ingredients to a mini chopper and blitz. If you don’t have a mini chopper, crush the garlic in a pestle and mortar and then add all the ingredients to a jar and shake to combine.
To serve
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1
Toast the pine nuts in a dry pan for 2-3 minutes until they are starting to brown (careful they get burnt easily!)
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2
Top the aubergine with the spicy mince, toasted pine nuts, and tahini dressing. Sprinkle with fresh coriander.
