This is a vegan take on my Hoisin Duck Pancakes from my book Eat Happy (p. 92). Simply swap the duck for aubergines (or even cauliflower or mushrooms) and it makes the perfect veggie dish to share with your loved ones! The hoisin sauce, brightened with orange juice and made super creamy from the tahini, really makes this dish something special. Make these with lettuce cups or with Chickpea Pancakes which you can find on p190 of Eat Happy. 

Method

1. Make the hoisin sauce by whisking all the ingredients together in a bowl, then taste for seasoning and set aside.

   2. Heat your grill to medium, then with a sharp knife, halve the aubergines length ways, slice a bit of the bottom off the skin so they lie flat and score both sides in a criss-cross pattern.

   3.Drizzle with the coconut oil and season with salt and pepper then place under grill for 15 minutes, turning half way.

   4. If you’re serving with the chickpea pancakes, use this time to make your batter and cook in a frying pan. Or simply tear off some juicy lettuce leaves and place in a bowl, ready to serve.

   7. Remove the aubergine from the grill and slice into strips. Slice your cucumber and spring onions and put in a separate bowl. Let everyone assemble their own pancakes, pouring or spooning the hoisin sauce over the aubergine before adding the other ingredients.

Ingredients

• 2 large aubergines
  1tbsp coconut oil (melted)
  sea salt & pepper

  HOISIN SAUCE
  6 tablespoons tamari
  3 tablespoons tahini or smooth nut/seed butter
  1 1⁄2 tablespoons maple syrup
  3 tablespoons orange juice
  2 garlic cloves, finely chopped
  11⁄2 teaspoons toasted sesame oil
  11⁄2 teaspoons Chinese five-spice powder

  TO SERVE
  12 small Chickpea Wraps (p.190 in Eat Happy) or any wraps of your choice or lettuce cups
  Chilli flakes, to taste
  1 cucumber, sliced into matchsticks
  6 spring onions, sliced into matchsticks

My Cookbook