| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 8 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 215 |
| Fat | 7g |
| Saturates | 2g |
| Protein | 8g |
| Carbs | 32g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFCut the aubergines in quarters and place on the grid over medium-hot coals and cook for 15-20 minutes, turning regularly until very soft.
Remove from the heat and drizzle with the olive oil.
Prepare the relish by sautéing the halved tomatoes, onion and garlic in a pan with the olive oil over the fire or a medium heat until softened – approx. 5-6 minutes.
Add the vinegar and sugar and simmer until thickened. Set aside.
Preheat a pot of oil to 160°C.
To prepare the crispy leeks, rinse the leeks to remove any dirt and then finely slice them.
While the leeks are still wet, toss them in the cake flour.
Drop them into the oil and fry until golden and crisp, approx. 3 minutes.
Drain on paper towels and season with salt.
Place an aubergine inside a toasted hot dog roll, top with the relish, mayonnaise, grated parmesan and crispy leeks. Repeat with the remaining aubergine quarters and hot dog rolls.
