Aubergine Sliders
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 3 aubergines
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 2 tablespoons tomato purée
- 1 tablespoon of almond butter
- 1 x 14 oz tin chopped tomatoes
- pinch of dried red chilli flakes
- ½ lemons
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200C (400F), fan setting.
Step 2
Place the aubergines in a baking tray and roast in the oven for 45 minutes, until soft.
Step 3
While the aubergines are cooking, make the sauce by placing a pan over a medium heat and adding a drizzle of olive oil.
Step 4
Add the onion, garlic and cumin and cook for 10 minutes, until soft.
Step 5
Add the tomato puree, almond butter, chopped tomatoes, chilli flakes, lemon juice, and some salt and pepper.
Step 6
Cook for a further 10 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan.
Step 7
Once the aubergines are cooked, cut them in half and use a fork to scrape the flesh into long strands.
Step 8
Add the strands of aubergine to the sauce and stir through.
Step 9
Once you are ready to serve, place a tablespoon of the pulled aubergine mixture inside each mini burger bun.
Step 10
Top with coriander, if using, and sprinkle with a pinch of chilli flakes.
Step 11
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