Mustard & Thyme Coated Aubergine with Herb Whipped Potatoes, Green Beans and a Spiced Tomato Sauce

Well that title is a mouthful as is the dish itself… a fab-tastic tasting one at that! So many delicious ingredients on one plate that work very well combined. After my baked mushroom pakora last week I’ve been thinking more about coating some of my vegetable to get some additional flavour and textures into my dishes and thought I’d give it a go with aubergines, as you can get fairly chunky slices out of them so that they’ll bake up nicely in the oven.

Now I need to think of something to bake for afternoon tea, got some lovely lemons in, so will put them to good use I think.

mustard and thyme crusted aubergine

Mustard & Thyme Coated Aubergine with Herb Whipped Potatoes, Green Beans and a Spiced Tomato SauceĀ (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Serves 2 – Ready in under an hour

 

For the Aubergine

2 medium aubergines sliced into 1″ thick rounds

2 tsp English Mustard (or your own favourite)

1 tbsp Tahini

2 tsp dried thyme

4 tbsp water

3/4 cup of gram flour

2 cups breadcrumbs (make sure GF)

 

For the potatoes

2 white potatoes

2 tsp thyme

1 tsp parsley

Black pepper to season

 

For the Spiced Tomato Sauce

1 onion, finely chopped

1 green chili finely chopped

1/2 can chopped tomatoes

2 tsp balsamic vinegar

Black pepper to season

fg mustard and thyme crusted aubergine

Method

1. Preheat oven to 180 degrees celcius and line a baking tray with parchment paper

2. Place your gram flour in a bowl, your breadcrumbs in a 2nd bowl and in a third bowl mix together the tahini, mustard, thyme and water, then take the slices of aubergine and dredge them through the gram four, then through the tahini mustard liquid and then coat them in the breadcrumbs and place on the parchment paper. Pop into the oven for 30 minutes, turning half way.

3. Now peel and chop your potatoes and add them to a pan of boiling water and cook for 15 minutes until tender, drain and add the thyme, parsely and pepper and mash until smooth.

4. Prepare the Sauce by heating 2 tbsp water in a large saute pan over a medium heat, add in the onions and chili and cook for 3 minutes before adding all the remaining ingredients and simmering for 6 minutes, transfer to food processor (or sauce pan and use stick blender) and pulse until the mixture has broken down, don’t go too far though, you want some texture to it!

5. Serve all together with some green beans or broccoli or whatever veg you like the look of.

 

 

 

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