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Hot spiced aubergines with fruity coleslaw
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1 tbsp Cooks’ Ingredients Smokey Steak Rub
2 tbsp olive oil
½ small white cabbage, about 400g
½ red onion
2 red pears, quartered and cored
100g seedless red grapes, halved
½ x 28g pack coriander, chopped
4 tbsp vegan mayonnaise
3 tbsp fresh apple or pear juice
1. Preheat the grill to high. Cut each aubergine lengthways into 8 wedges. Combine the spicy rub, olive oil and a little salt in a small bowl and brush over both cut sides of the aubergine wedges. Place on a baking sheet and grill for 15-20 minutes, turning the wedges over halfway through.
2. Meanwhile, shred the cabbage, onion and pears, either using a sharp knife or in a food processor. Tip into a bowl and stir in the grapes, coriander and seasoning. Beat together the mayonnaise and fruit juice and add to the coleslaw, mixing well. Serve with the aubergines.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in October 2018.