Crispy Filet Of Aubergine Sandwich With Sweet Potato Sriracha Sauce

to prepare the sweet potato sriracha sauce (can be prepared the day before)

1. Roast the sweet potato whole at 180 degrees with fan for 35-40 minutes or until soft. Cool and peel.
2. Transfer to a blender and add the remaining sauce ingredients. Blend until smooth.

to make the quick Brussels sprouts and purple slaw

1. In small bowl whisk lemon juice, sesame oil and sugar to dissolve. Add the rest of the ingredients to medium bowl and toss to coat. Can be prepared an hour ahead of time.

to prepare the aubergine (can be roasted one day ahead – breading and baking must be done right before serving)

1. Preheat oven to fan, 180 degrees. Place half cut aubergine on parchment paper (flat side face down) and roast for 20-25 minutes until very soft to the touch.
2. Remove from heat and let cool for 30 minutes (can do the evening ahead). Remove aubergine halves from skin in one piece by carefully scooping out with a spoon. Set aside.
3. For the breading you’ll need 3 small bowls:

For bowl one (dry ingredients), combine the remaining 100g flour, smoked paprika and dill.
For bowl two (wet ingredients), whisk 25g flour with unsweetened plant-based milk, salt and pepper.
For bowl three (dry ingredients), combine panko, Italian seasoning and lemon zest.

Dredge filets lightly with seasoned flour in bowl one, then dunk to the wet mixture in bowl two, then transfer to bowl three to coat.

Place on parchment lined baking sheet and bake at 180 degrees with fan for 20-25 minutes until crispy and golden brown edges. Set aside.