We’re taking a family favourite but giving it a deliciously spicy vegetarian spin; a mix of aubergine and hot tomato coriander salsa will give your dogs real bite – creating a dish that’s sure to impress your guests at any garden party this summer.
In a bowl, mix the olive oil, ras el hanout with the lemon zest and juice, to taste. Season well. Put the aubergine sticks into a shallow dish and pour over the marinade. Turn to coat, then cover and chill for at least 1 hour or up to 24 hours.
Heat a griddle pan until smoking hot, add the marinated aubergine sticks and griddle for 3-4 minutes on all sides or until slightly charred and tender. Set aside and keep warm.
For the salsa, heat the olive oil in a small pan, add the onion and fry for 3-4 minutes or until softened. Add the chilli and garlic and fry for another minute. Add the tomatoes and cook for 2 minutes. Finally, stir in the chopped coriander and set aside.
Griddle the hot dog buns on the cut side until lightly charred.
To serve, spread the buns with the mayonnaise, top with a little gem lettuce, put one aubergine hot dog on each brioche bun and then spoon over some of the hot tomato salsa and serve immediately.
Tip: Make the salsa without the coriander and store in the fridge for up to 24 hours. Heat through, stir in the coriander before serving. Marinate the aubergine for up to 24 hours.
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