Ingredients
- Brown sugar 1 tbsp
- SpinneysFOOD leeks 2
- Cake flour 55g
- SpinneysFOOD sunflower oil 1 tbsp
- Grated parmesan 2.
- Mayonnaise 2 tbsp
- Hotdog rolls 6
- SpinneysFOOD large aubergines 2
- SpinneysFOOD olive oil 1 tbsp
- SpinneysFOOD cherry tomatoes 250g
- Red onion ½
- Garlic 1 clove
- Red grape vinegar 1 tbsp
Equipment
- Pot 1
- Frying pan 1
Nutrition (Per serving)
- 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."
Grilled aubergine hot dogs
Mediterranean 20 Mins Prep · 30 Mins Cook
- Cut 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.