Sabich Inspired Roasted Aubergine and Houmous Sandwich
with Green Chilli Mayo, Pickled Shallot and Herby Salata Batata
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 sachet(s)
Roasted Spice and Herb Blend
350 grams
Salad Potatoes
1 unit(s)
Lemon
1 unit(s)
Echalion Shallot
1 sachet(s)
Green Chilli Paste
32 grams
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Rye)
1 sachet(s)
Dried Mint
100 grams
Houmous
(Contains: Sesame)
40 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Pickle
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Trim the aubergine, then slice into rounds approximately 1cm thick.
c) Place the aubergine onto a baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper. Toss to coat. Spread out in a single layer.
d) Roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through cooking.
a) Meanwhile, quarter the salad potatoes (no need to peel).
b) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring back to the boil on high heat.
c) Once boiling, add the potatoes, reduce the heat and simmer until just tender, 12-15 mins.
a) Cut the lemon into wedges.
b) Halve, peel and thinly slice the shallot.
c) Mix in a small bowl with a good squeeze of lemon juice, sugar for the pickle (see pantry for amount) and a pinch of salt, then set aside.
a) In another small bowl, combine the green chilli paste and mayo. Set aside.
b) Halve the ciabatta.
a) In a large bowl, combine the dried mint, sugar and olive oil for the dressing (see pantry for both amounts) and a squeeze of lemon juice.
b) Season with salt and pepper then set your dressing aside.
c) Once the potatoes are cooked, drain in a colander and allow to cool for a few mins. Then, add to the dressing along with half the picked shallot. Toss together.
d) Just before everything's ready, pop the ciabatta into the oven to warm through, 2-3 mins.
a) Once the aubergine is ready, drizzle over the honey (see pantry for amount).
b) Transfer the ciabatta to your plates. Spread the houmous over the ciabatta bases, top with the aubergine, the remaining pickled shallot and a handful of rocket.
c) Spread the chilli mayo over the ciabatta lids and sandwich shut.
d) Serve the salata batata and remaining rocket on the side, drizzling a little oil over the leaves to finish.
Enjoy!
