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Spiced aubergine hot dogs with hot salsa recipe

2 ratings

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. See method

Serves 4
25 mins to prepare and 20 mins to cook
461 calories / serving
Vegetarian

Ingredients

3 tbsp olive oil
2 tbsp ras el hanout paste
1 lemon, finely zested and juiced
1 large aubergine, peeled and cut into 4 x 3cm (1in) thick long sticks
4 brioche hot dog buns, halved lengthways
2 tbsp harissa or smoked chilli mayonnaise
4 little gem lettuce leaves
2 tbsp olive oil
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
200g cherry tomatoes, quartered
Fresh coriander, a sprig

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1920kj
461kcal 23%
Fat
33g 47%
Saturates
3g 15%
Sugars
35g 39%
Salt
0.7g 11%

of the reference intake
Carbohydrate 35.4g Protein 7.4g Fibre 3g

Method

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.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.