Hot & Juicy Aubergine & Tahini Slaw Focaccia Sandwich

Preheat the oven to 240°C.

Slice the aubergine into 3cm rounds. Drizzle with plenty of olive oil and season generously with salt and pepper. Bake on a lined baking tray for 35 mins, flipping halfway.

Meanwhile make the slaw. Finely slice the cabbage and add to a large bowl. Finely slice the spring onions, chilli, and finely chop the parsley, including the stems and add these to the bowl. Add the tahini, lime juice, mustard, 2 tbsp of olive oil and plenty of salt and pepper. Toss with your hands and lightly massage the cabbage to get it to soften. Set aside.

Next, make the aubergine glaze. In a small bowl, add the harissa, pomegranate molasses, date syrup and 1 tbsp olive oil and salt and pepper and stir to combine.

When the aubergines are ready to come out of the oven, brush them with the glaze, pop them back into the oven for 3 mins, then flip them and brush the other side and get them back into the oven for 3 more minutes. You should have about a tablespoon of the glaze leftover, keep this to the side.

To assemble, slice the focaccia open and spread the remaining glaze onto the top side. Spread the vegan mayo onto the bottom, pile up the aubergines, then the slaw and chopped almonds or sesame seeds. Close it up, cut it in half and tuck in. Like most sandwiches, this is best served fresh.