Pulled aubergine sandwiches with chilli charred sweetcorn

Did you know that the 2009 and 2013 Booker Prize winners are almost the same length in hardback? I do. That’s because they prop up the cot legs at one end to help Mister Baby’s gas. The arts are valuable. 

After making the aubergine, feta and harissa risotto, I realised the potential of the roasted aubergine. I particularly like this recipe because it looks like something at a hipster restaurant – look, I even served it on platters. 
Of course, eating with two hands is for losers, so while darling cherub squiggled and squirmed, the floor looked like it had been hit by a hailstorm of sweetcorn. 

This dinner is gorgeous – the aubergine is melting and rich. Use a very mature cheddar for a robust contrast. The sweetcorn is fresh and adds a lovely bite. Try and let it char slightly in the pan if the frying chilli isn’t killing you. I had to stop a bit early because I didn’t want Mister Baby to suffer. 

To make this dish vegan, simply omit the cheese and serve with hummus. Sub the butter with olive oil or vegan spread.

TIME 2 hours, but only half an hour once the aubergines have roasted 

SERVES 2-3 (neither me or the Patriarch could finish a full portion)


2 aubergines 

1 brown onion

2 cloves of garlic

4 wholemeal rolls (gluten free if you fancy)

1 red chilli

1 small can of sweetcorn

Large knob of butter

4 thick slices of mature cheddar 

Olive oil for frying 

A bag of green salad leaves 

Noir aubergines


Cut the head and tail off the aubergines. Slice in half long ways and rub olive oil on the insides. Put the halves back together and wrap the two aubergines in foil (separately). Roast in the oven at 220 degrees for an hour and a half.

Unwrap the aubergines and place in a bowl. “Pull” the aubergine by using two forks to shred it roughly. 

Slice the onion and garlic finely. Heat the butter in a pan, then sweat the onion and garlic. Once turning golden, add the aubergine and fry over a medium heat.

In another pan, heat a tablespoon of olive oil. Dice the chilli. Add the chilli and sweetcorn to the pan and fry until lightly charred. 
Slice the rolls in half and put under the grill to toast for two minutes.

Lay down the green salad leaves on the plates then scatter with the sweetcorn mix. Fill the rolls with the aubergine and top with cheddar. 
Eat using two hands, unless you have a baby. If you have a baby – hahaha, good luck.

Brave baby had his second jab

One thought on “Pulled aubergine sandwiches with chilli charred sweetcorn

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s