Smoked Vegan Aubergine

Aubergines

1. Preheat the oven to 200°C/390°F/gas mark 6.
2. Coat the whole aubergines in oil and place them on a baking tray.
3. Roast in the oven for about 30 minutes, then transfer to a griddle pan to chargrill, turning regularly to ensure even cooking.
4. Allow the chargrilled aubergines to cool. Once cooled, halve the aubergines and scoop out the flesh, reserving four skins for plating and discarding the rest. Roughly chop the aubergine flesh and set aside.
5. Heat oil in a large saucepan over medium heat. When hot, add the chopped onion and ginger and sauté until browned. Then, add the chopped garlic cooking for a further couple of minutes.
6. Stir in the spices and sauté for another few minutes. Add the chopped tomatoes and cook them down for 5 minutes or so.
7. Finally add the aubergine flesh, season to taste, and cook for a few more minutes, stirring well.

Top

1. Gently salt the diced aubergine. Leave to sit for around 10 minutes.
2. Heat a good glug of oil in a saucepan. When hot, add the diced aubergine. Cook for a couple of minutes until beginning to soften.
3. Add the diced red pepper and cook for around a minute longer.
4. Combine the cooked aubergine and pepper. Set aside until ready to serve.

To Serve

1. Place the empty aubergine skins each on their own each plate and spoon in the aubergine mix.
2. Top the dish with the diced aubergine/pepper topper and finally finish with the pumpkin seeds, edible flowers and fresh coriander. Serve.

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