In Partnership With Aldi. #ad
We've thrown fudgy chunks of aubergine into a pitta and drizzled them liberally with a creamy peanut dressing
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pop 2/3 of the peanuts into a blender and blitz until smooth. You'll need to intermittently scrape down the sides. Add the garlic, ginger, water and a squeeze of lime juice, then blitz until smooth and combined. Season with salt and pepper. Crush the rest of the peanuts with the back of a knife and set aside.
Step 2.
Dice the aubergine into 2cm pieces. Toss in a splash of oil, the curry powder, salt and pepper. Heat a frying pan over a medium high heat and add the aubergine, turning often until charred. Remove from the heat and set aside.
Step 3.
Chop the cucumber, scoop out the seeds and slice. Deseed and finely dice the chilli. Pick the mint leaves and finely chop, then finely slice the red onion. Toss the cucumber, chilli, mint and red onion in a bowl, squeeze over the remaining lime juice and season with salt.
Step 4.
Toast the pitta and slice open round one edge to create a flap. Open up, spread with peanut sauce, then stuff with the slaw, aubergine and crushed peanuts.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
150 g
Peanuts
1
Garlic Clove
15 g
Fresh Ginger
150 ml
Cold Water
1
Lime
1
Aubergine
1 tsp
Curry Powder
½
Cucumber
1
Red Chilli
25 g
Fresh Mint
½
Red Onion
2
Pitta Breads
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
150 g
Peanuts
1
Garlic Clove
15 g
Fresh Ginger
150 ml
Cold Water
1
Lime
1
Aubergine
1 tsp
Curry Powder
½
Cucumber
1
Red Chilli
25 g
Fresh Mint
½
Red Onion
2
Pitta Breads
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pop 2/3 of the peanuts into a blender and blitz until smooth. You'll need to intermittently scrape down the sides. Add the garlic, ginger, water and a squeeze of lime juice, then blitz until smooth and combined. Season with salt and pepper. Crush the rest of the peanuts with the back of a knife and set aside.
Step 2.
Dice the aubergine into 2cm pieces. Toss in a splash of oil, the curry powder, salt and pepper. Heat a frying pan over a medium high heat and add the aubergine, turning often until charred. Remove from the heat and set aside.
Step 3.
Chop the cucumber, scoop out the seeds and slice. Deseed and finely dice the chilli. Pick the mint leaves and finely chop, then finely slice the red onion. Toss the cucumber, chilli, mint and red onion in a bowl, squeeze over the remaining lime juice and season with salt.
Step 4.
Toast the pitta and slice open round one edge to create a flap. Open up, spread with peanut sauce, then stuff with the slaw, aubergine and crushed peanuts.
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