These vegan tacos have a fresh and awesome flavour twist- seaweed! Simple to knock together and a seriously creative way to use aubergine as a hero in a dish. You won’t be able to get enough…
Seaweed Aubergine Tacos
These vegan tacos have a fresh and awesome flavour twist- seaweed! Simple to knock together and a seriously creative way to use aubergine as a hero in a dish. You won't be able to get enough...
1tbspsoft light brown sugar
130gplain flour+200g for coating
250mlsparkling waterice cold
1lvegetable oilfor frying
Push the cabbage through the Thin Slicing Disc attachment of a Compact Food Processor to finely slice. Pour the vinegar and water into a medium saucepan. Add the salt and sugar and put it over a high heat. Bring the liquid to a boil, simmer for a minute then add the cabbage. Simmer for another 2 minutes then pour into a jar or bowl. Slice the lime in the same food processor but with the Thick Slicing Disc and add them to the liquid. Leave to cool in the fridge.
For the dressing, add everything into a small bowl and stir to a loose sauce. Set aside in the fridge until needed.
Preheat the oil to 180ºC. Cut the aubergine into 2x3cm chunks. Tip the flours into the bowl and combine with 1 tsp of salt. Pour in the water. Stir to a smooth batter. Place the nori sheets, sesame seeds and chilli flakes into the Spice Grinder. Blitz to a powder and toss the aubergine chunks through it. Tip the remaining powder into the batter. Dunk the aubergine into the batter and carefully lower into the oil and fry for 5 minutes, until the batter is light and crisp. Transfer to kitchen paper to drain any excess oil.
Wash the lettuce and shred it super fine in the wiped-out Food Processor bowl with Thin Slicing Disc. Warm the tortillas in a dry frying pan, oven or microwave. Pile the lettuce onto the taco, followed by the fried aubergine. Top it off with pickled cabbage and a drizzle of the dressing. Serves 4 (with extra pickled cabbage)