Akee scrambled and smoky aubergine bagels
For the for the smoky aubergine:
2 tbsps olive oil, plus extra for greasing
2 aubergines
1 tsp sweet smoked paprika
1 tsp garlic granules
1 tbsp soy sauce
1 tsp vegan Worcestershire sauce
2 tbsps maple syrup
Salt and black pepper
For the akee scramble:
1 tbsp vegetable oil
1 onion, finely chopped
2 spring onions, finely chopped
3 garlic cloves, finely chopped
Leaves from 2 thyme sprigs
1 tsp ground turmeric
2 plum tomatoes, roughly chopped
1 small fresh red chilli, deseeded and finely chopped
Salt (or black salt) and black pepper
1 tbsp nutritional yeast
1 x 540g (19oz) tin of akee, drained
1 tbsp fresh lime juice
For the for the bagels:
4 bagels, halved
2 avocados, sliced
1 quantity of smoky aubergine
(see above)
4 tbsp pumpkin seeds
1 tbsp finely snipped chives
Handful of fresh coriander, chopped
1 lime, cut into 4 wedges, to serve
● First, prepare the smoky aubergine. Preheat the oven to 180°C fan/350°f/gas mark 4 then line a baking sheet and grease with a little olive oil.
● Slice each aubergine in half lengthways. Then slice in half again, to give you four long pieces of aubergine. Then finely slice the aubergine pieces lengthways into strips 2-3mm (¹/8in) thick.
● Mix together all the other ingredients for the smoky aubergine in a bowl and season with salt and pepper.
● Dip the slices of aubergine in the bowl of marinade, wiping off any excess. Spread the aubergine slices on the prepared baking sheet in a single layer and bake in the oven for 15 minutes.
● Remove the baking sheet from the oven, brush both sides of the aubergine with an extra layer of marinade and return to the oven for another 15 minutes. Cook the slices for a little longer if you want them super crispy.
● For the akee scramble, preheat the oven to 180°C fan/350°f/ gas mark 4.
● Place the vegetable oil in a medium saucepan over a medium heat, add the onion and spring onions and sauté for 5 minutes until softened. Add the garlic, thyme, turmeric, tomatoes and chilli, season with pepper and sauté for a further 5 minutes.
● Sprinkle in the nutritional yeast and then add the akee. Give this a gentle mix to coat the akee in the other ingredients and allow to heat through for 4-5 minutes. Akee is fragile, so don’t overmix or it will turn to mush.
● Remove from the heat, add the lime juice and ½ a teaspoon of salt and mix in carefully.
● Meanwhile, toast the bagel halves. Place two toasted halves on each plate.
● Add some of the akee scramble to the bottom half of each bagel, along with a few slices of avocado and smoky aubergine. Sprinkle with pumpkin seeds, chives and coriander. Add the bagel tops and serve with a wedge of lime.