"You won't believe how bacon-y aubergines get after a splash of tamari and some smoked paprika! Pile them into a sarnie with avocado, lettuce, tomato and plant-based Dijon mayo, and get ready to crush some cravings!"
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.2 g||11.7 g|
|Protein||2.8 g||14.9 g|
|Salt||0.43 g||2.27 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Combine the tamari soy sauce with the smoked paprika, 1 tbsp [2 tbsp] vegetable oil and a grind of black pepper in a large bowl – this is your 'bacon' flavouring
Trim the green stalk[s] off the aubergine[s] and cut in half lengthways
Slice each half, lengthways, as finely as you can (approx. 0.5cm in thickness)
Add the aubergine slices to the 'bacon' flavouring and give everything a good mix up until the aubergine is fully coated (clean hands are the best way!)
Line a baking tray with non-stick baking paper and add the coated aubergine
Put the tray in the oven for 30-35 min or until starting to crisp – this is your aubergine 'bacon'
Chop the potatoes (skins on) into wedges
Add the potato wedges to a baking tray with a pinch of salt and a drizzle of vegetable oil
Give everything a good mix up and put the tray in the oven for 25-30 min, or until cooked through and golden
Meanwhile, cut the avocado[s] in half lengthways, around the stone[s]
Remove the stone[s] using a teaspoon
Scoop the avocado flesh out of the skin[s] using a spoon and slice it finely, lengthways
Slice the tomato[es] finely
Remove 4  leaves from the little gem lettuce and set them aside
Shred the inner core[s]
Combine the free-from mayonnaise with the Dijon mustard and a pinch of salt in a small bowl – this is your Dijon mayonnaise
Put the ciabatta rolls in the oven for 5 min or until they're hot and crusty
Carefully slice them in half before serving
Spread the warmed ciabatta rolls with half the Dijon mayo and layer up with the avocado, little gem leaves, tomato slices and aubergine 'bacon'
Serve the potato wedges, shredded little gem lettuce and remaining Dijon mayo to the side