Spiced Aubergine Mince
Sloppy Joes With  Moorish Baba

Makes: 8-10 small sloppy joes

Prep Time: 20 minutes
Cooking Time: 40 minutes. 


For the mince:
5 tbsp of olive or
rapeseed oil
1 medium aubergine cut
in 1cm cubes
1 onion, thinly sliced
3–4 garlic cloves, finely
350g of non-GMO soy or
Quorn mince (fresh or
2 tsp of dal blend –
turmeric, black pepper,
cumin, coriander

1 tsp of zataar blend

1 tsp Aleppo pul biber pepper

5 chopped fresh tomatoes,blended to a paste

4 tbsp of pomegranate
20g pack of parsley,
roughly chopped
20g pack coriander,
roughly chopped
1 tbsp salt

8-10 Small vegan brioche
or small burger buns



Heat 2 tablespoons of the oil in a frying pan. Add in half
the aubergine and a good pinch of salt. Fry over a fairly
high heat until the aubergine has caramelised and
the centre has become sticky. This is really important
because it means the natural caramels have come out
of the veg, making it naturally sweet. Remove from the
pan with a slotted spoon and set aside; then repeat
with the rest of the aubergine.

Add the last tablespoon of oil into the pan and fry the
onions for 5 minutes or until they start to soften. Add
the garlic and fry for a further 3 minutes before adding
the soy mince to the pan. Stir-fry for 5 minutes before
adding the aubergine back to the pan. Add the spices
and fry for another minute. Pour over the tomato paste
and pomegranate molasses, along with 100ml of water
and the salt. Stir and cook gently for 15 to 20 minutes,
or until it’s all blended into a molten and slightly
sticky sauce. Stir through your herbs and let wilt for a
minute. You are now ready to make your Sloppy Joes!

TO SERVE: Per person; split and toast the cut face
of 1–2 small vegan brioche or small burger buns.
Spread each bun face with 1 tablespoon of Moorish
Baba Ganoush. Spoon on 2 tablespoons of the spiced
aubergine mince and top with 2 teaspoons of toasted
pine nuts, some pomegranate seeds and fresh mint.