Sticky Chipotle Aubergine Sandwich

A dreamy, flavour packed lunch that's versatile and easy to prepare.

Done in 40 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the sticky chipotle sauce

2 tbspchipotle paste

1.5 tbsptomato paste

3sundried tomato, finely chopped

2garlic cloves

1 tbspmaple syrup

1/4 orange, juice

1/2 tspground cumin

1 tsp red wine or sherry vinegar

50mlolive oil

For the roasted aubergine

2aubergines

1-2 tbspolive oil

to tastesalt and black pepper

For the slaw

175gshredded white cabbage

a pinchsalt

15gfresh coriander, roughly chopped

1 jalapeño, thinly sliced

2 spring onions, thinly sliced

1/2 lime, juice

1 tbspolive oil

to tastesalt

To assemble

1 tbspmayo

1 tbspgreen salsa (shop bought)

2-4slices of sourdough bread

1/2avocado (optional)

This is one of my favourite recipes. The aubergine becomes sticky and custardy, whilst crisp on the outside. It's sweet, smokey and savoury and super easy to recreate. Check out our Creamy Sausage and Chipotle Aubergine Pasta or Giant Couscous with Chipotle Aubergine if you're looking for other ways to use the aubergine!

Method

Preheat the oven to 200 degrees C or 180 fan.

Thickly slice the aubergine into 2cm rounds. Lay on a lined baking tray, drizzle with plenty of oil and season with salt and plenty of black pepper. Place in the oven and roast for 25-30 minutes.

In the meantime, combine all the ingredients for the aubergine glaze. Once the aubergine has softened in the middle and started to crisp around the outside, remove the tray from the oven and brush each slice with plenty of the glaze, leaving some for the other side. Place back in the oven for another 5-10 minutes then turn over and repeat on the other side.

Whilst the aubergine finishes cooking, place the shredded cabbage into a bowl with a pinch of salt and massage until the cabbage softens and wilts slightly.

Add the rest of the ingredients to the cabbage and season to taste.

Get ready to assemble the sandwich. Spread vegan mayo on both pieces of bread followed by some green salsa. Top with the aubergine then slaw, close the sandwich then enjoy!

Feel free to use the left over aubergine in the recipes suggested above!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.