Aubergine Burgers, Roast Potato Chips & Homemade Barbecue Sauce!

#MeatfreeMonday, Healthy, Herbs, Roasted, Sandwich, Sauces, Side Dishes, Specials, Vegan, Vegetables, Vegetarian, Vini's Sandwiches

DSC_0004Preparation & cooking time: 1 hr 20 mins
Makes: 2 big burgers and a good portion of chips

Ingredients:

For the Burgers:

  • 1 large aubergine, slice two 1 inch thick rounds from this
  • 2 Nice burger buns
  • 1 carrot, shredded
  • A handful of spinach 
  • 1 large, ripe tomato, sliced
  • A small handful of coriander leaves

For the chips:

  • 2 large potatoes (Maris Piper potatoes are great for roasting), peeled and cut into thick chip shapes
  • 4 cloves of garlic
  • A handful of thyme sprigs
  • A dash of cider vinegar
  • A  few good glugs of olive oil
  • Sea salt
  • Black pepper

For the barbecue sauce:

  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 40g olive oil
  • 1 tablespoon brown sugar
  • 2 teaspoons English mustard powder
  • 2 teaspoons chilli powder
  • 2 teaspoons smoked paprika
  • 250ml tomato ketchup
  • 120ml red wine vinegar
  • 50ml of really good espresso

Method:

1.   Preheat your oven to 200 C. Put the potatoes into a large pan of cold water (add a good pinch of sea salt to the water) and bring to the boil. Once boiling, cook the potatoes for a further 10 minutes and then drain in a colander and leave to steam dry for 10 minutes. Add a good couple of glugs of olive oil to a large roasting tray and place the tray into the oven to get the oil nice and hot. Give the potatoes a toss in the colander to give them a nice ‘frosted’ effect, this will help the chips become really nice and crispy when roasted. Take the tray out of the oven and carefully put the chips into the oil and put the tray back in the oven.

2.   Now you can prepare the barbecue sauce. In a large frying pan (over a medium to high heat) fry the onion and garlic in the oil until they are nice and soft. Add the rest of the ingredients and simmer for a further 5 minutes or until the sauce has become nice and thick. Once the sauce has thickened you can blend it to make it nice and smooth or you can be old school & rustic and leave it with the slices of onion and garlic in it. Pour the sauce into a sterilized jar/container. This sauce will keep for up to a month in a fridge, but trust me it will never last that long as (if you like it like I do) you will want to put it on every meal you have!

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3.   Place the slices of aubergine in another roasting tray and spoon over a few generous tablespoons of the amazing barbecue sauce that you have just made and make sure you coat both side of the aubergine with the sauce.

4.   After the chips have had half an hour in the oven, take the tray out and add a good pinch of salt and pepper, a dash of of cider vinegar (it may seem strange to do this, but trust me it really makes a difference!), the garlic cloves and the thyme sprigs to the tray and gently stir to get the chips coated in all of the goodness. Place the tray of chips and the tray with the aubergine burgers into the oven for half an hour. After 15 minutes, using a pair of tongs, flip the aubergine slices so that both sides get cooked evenly.

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I hope you have enjoyed this recipe! It is a great way to get involved with #meatfreemonday and help you and your family have a healthier diet. Honestly, this recipe is so tasty (and tried and tested on meat eaters) that you will not miss eating meat if you try it. Let me know what you have cooked for #meatfreemonday as I would love to hear about all of your different recipes. 🙂 

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7 thoughts on “Aubergine Burgers, Roast Potato Chips & Homemade Barbecue Sauce!

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