VEGAN STICKY HOISIN AUBERGINE ‘RIBS’

Ingredients

‘Ribs’ Marinade

25ml Hoisin Sauce

10g Smoked Paprika

10g Garlic Clove (minced)

15g Cajun Spice

5g Five Spice

100ml Water

1kg Aubergines cut lengthwise into 4

Basting Sauce

15ml Tahini (sesame paste)

160g Hoisin Sauce

50ml Sweet Soy Sauce

To Serve

500g Tenderstem Broccoli

5g Coriander Leaves

3 Spring Onions (chopped into rings)

14g Sesame Seeds

CHEF’S TIPS

1. If you’re feeling meaty, swap the aubergine for some delicious chicken!

2. Blanch your vegetables to bring out all those tasty natural flavours.

3. If you don’t have any tahini, swap it with some roasted

4. sesame oil.

5. Never overcrowd the pan, a few items at a time works best!

6. There’s no such thing as too much garlic...

7. Finish your dish by squeezing some lemon over your food to enhance the flavours.

Instructions

‘Ribs’ Marinade

1. Pre-heat the oven to 180 °c.

2. Add all the ‘ribs’ Marinade ingredients (except the aubergine) into a saucepan and set aside.

3. Cut the aubergines lengthwise into 4 even ‘ribs’ and place on a baking tray and into the pre-heated oven for 15 minutes, turning every 5 minutes.

4. When the aubergines are nearly ready, head back over to the hob and bring the marinade sauce to the boil for 1 - 2 minutes. Do this on a medium to high heat whilst slowly stirring to prevent from burning.

5. Once the aubergines are evenly grilled, transfer the aubergine slices and the heated marinade into a bowl, coat evenly and place to the side.

Basting Sauce

1. Next, add all the Basting Sauce ingredients into a saucepan and bring to the boil, keep stirring until the sauce reduces.

2. Place the aubergine ‘ribs’ onto an oven tray (skin side down) and glaze the ‘ribs’ with the Basting Sauce and bake for another 5 minutes. Repeat this 2 - 3 times.

To Serve

1. Slice tenderstem broccoli and blanch in boiling salted water for 35 minutes. Serve on top of your aubergine ‘ribs’.

2. Sprinkle coriander, spring onions and sesame seeds on top.

3. Tuck in!