Aubergine
Another vegan option, made of chickpeas, which lower cholesterol, and your favourite emoji, the aubergine; its mashable texture makes it brilliant for burgers*
INGREDIENTS
2 aubergines • 2 red onions, finely chopped • 50ml Tabasco chipotle sauce • 5g smoked paprika • 5g sugar • 240g chickpeas, drained and rinsed • 50g Violife, or similar vegan cheese, grated • 270g breadcrumbs •5ml Tabasco sauce • 1 tbsp sunflower oil
• 4 brioche buns
METHOD
1. Grill the aubergines for 5-10 mins, rotating every few mins until the skin is black and crispy. If the sun does make an appearance (you never know), barbecuing them will give you an extra smoky tang.
2. Fry the onions, add 20ml chipotle sauce and the smoked paprika and stir regularly. Once the onions are soft, turn up the heat and add the sugar, then continue to cook until the onions caramelise.
3. Set both the onions and aubergines aside to cool, then turn your attention to the chickpeas. Stick ’em in a bowl with 20ml chipotle sauce and half-mash until you have a chunky paste.
4. Take the cooled aubergines, pull off the tops and rub the charred skin off so you’re just left with the flesh. Use two forks to break up the flesh in a bowl, add 10ml chipotle sauce and mix until coated.
5. Add the onions and the chickpea mash, then, using your hands, bind it all together. Add the cheese and breadcrumbs, mix well, then form into four patties and drizzle with Tabasco sauce.
6. Heat the oil in a pan and sizzle the patties on each side for 2-3 mins or until goldenbrown, then serve on a brioche bun with your favourite toppings and sauce. Boom.