Name: Burnt Aubergine with Red Pepper Salsa
Total time: 40 min
Yield: 4
Cuisine: Middle-Eastern Inspired
Ingredients: 2 Tbsp Pine Nuts; 600g Jarred Red Peppers; 2 Tbsp Capers; 2 Red Chillies; 7 Tbsp Red Wine Vinegar; 1 & 1/2 Tbsp Coriander Seeds; 4 Aubergines; A Handful of Fresh Basil; Salt; Pepper; Olive Oil

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Completely vegan with deliciously sharp flavours. It's an incredible one, Mob.

Burnt Aubergine with Red Pepper Salsa

Add pine nuts to a pan with a small pinch of salt and pepper. Toast these until browned.

Into a bowl, add the freshly toasted pine nuts, roasted peppers, capers, red chillies, red wine vinegar and 7 tbsp of olive oil. Then season generously with salt and pepper

Take your coriander seeds and roughly grind them in a mortar and pestle. Then add to your red pepper salsa and mix. 

Once mixed together, set in the fridge. You want it to be nice and cool before serving.

Next, take your aubergines and place them over an open flame on the hob with a pair of tongs. Turn them regularly until they are charred and collapsed.

Once the aubergines are cooked, lay them on a plate and cover with another plate for 10 mins. This will make it easier to peel off the skin.

After 10 mins, remove the skin from the aubergines (don't worry if there are little bits still left on) and add them to your serving plate.

Slice the aubergines down the middle, and spoon in your pepper mix. Pour on some of the juices and top with fresh basil. Tuck in.

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Simple

Middle-Eastern Inspired

Vegan

Red Pepper
Salsa &amp;
Burnt Aubergine

849 A9652 2

Dinner

Add pine nuts to a pan with a small pinch of salt and pepper. Toast these until browned.

Into a bowl, add the freshly toasted pine nuts, roasted peppers, capers, red chillies, red wine vinegar and 7 tbsp of olive oil. Then season generously with salt and pepper

Take your coriander seeds and roughly grind them in a mortar and pestle. Then add to your red pepper salsa and mix.

Once mixed together, set in the fridge. You want it to be nice and cool before serving.

Next, take your aubergines and place them over an open flame on the hob with a pair of tongs. Turn them regularly until they are charred and collapsed.

Once the aubergines are cooked, lay them on a plate and cover with another plate for 10 mins. This will make it easier to peel off the skin.

After 10 mins, remove the skin from the aubergines (don't worry if there are little bits still left on) and add them to your serving plate.

Slice the aubergines down the middle, and spoon in your pepper mix. Pour on some of the juices and top with fresh basil. Tuck in.

Healthy

Summer

Veganuary

Pine Nuts

Tablespoon

Jarred Red Pepper

Gram

Capers

Red Chilli

Red Wine Vinegar

Coriander Seed

Aubergine

Basil

Salt

Black Pepper

Olive Oil

Veggie Dishes

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