Aubergenius Move 😎
Feeling some spicy stuff? Time to pull this move!
|
Servings |
2 |
|
Prep Time |
10 mins |
|
Cook Time |
25 mins |
|
Total Time |
35 mins |
|
Component |
Ingredients |
|
Main |
1 pack SHICKEN Tikka Kebabs (small or big) |
|
Base |
2 aubergines |
|
Cream Mix |
3 tbsp vegan yogurt, 1 tbsp tahini, 1 tsp lemon juice, salt |
|
Topping |
3 tbsp pine nuts, small handful raisins |
|
Heat/Oil |
2 tbsp chilli oil or hot oil |
|
Finish |
Chives (or spring onion), fresh dill |
|
Fat |
2 tbsp olive oil |
|
Step |
Action |
|
1 |
Roast aubergines whole or halved at 200°C until very soft (20–25 mins), scoop flesh |
|
2 |
Roughly mash with olive oil + salt (keep it textured, not smooth) |
|
3 |
Mix yogurt, tahini, lemon into a creamy sauce |
|
4 |
Cook SHICKEN Tikka Kebabs until caramelised and heated through (5–6 mins) |
|
5 |
Toast pine nuts + raisins in a pan until golden and glossy |
|
6 |
Plate: spread aubergine, swirl through cream mix |
|
7 |
Top with tikka pieces, pine nuts, raisins |
|
8 |
Spoon over chilli oil |
|
9 |
Finish with chives + dill |
Leave a comment