Pulled Aubergine, Halloumi and California Walnut Sliders
Course lunch, Main Course, Starter
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 6sliders
Calories 408kcal
Ingredients
2aubergines500g
2tbspBBQ sauce
50gCalifornia Walnutschopped
6small floured bapshalved
250ghalloumisliced into 6
½tbspolive oil
6little gem lettuce leaves
Tomato chutney to serve
Instructions
Place the aubergines on a BBQ or griddle pan and cook for 15-20 minutes, turning occasionally until soft and slightly charred, wrap in foil and set aside until cool enough to handle. Cut the ends off and remove the skin, cut in half and pull apart the flesh. Place in a bowl and mix in the BBQ sauce and Walnuts, season.
Toast the baps on the BBQ or griddle pan until golden.
Brush the halloumi slices with a little oil and BBQ or griddle for 1-2 minutes each side until golden.
Place the lettuce on the bap base, top with the pulled aubergine and then the halloumi. Add a spoonful of tomato chutney and the top of the bap to serve.
Notes
Cook’s tip: For extra flavour, add some sriracha sauce to the pulled aubergines and brush the baps with a little vegan mayo.2.1g salt per serving.