I.E. : Soy mushroom and aubergines with sticky mango cauliflower on a garlic rye bread.
The level of excitement I have for this recipe is a bit sad, let's face it. But it is honestly so easy and so tasty!
My thought process was... bang bang cauliflower is amazing... but the only ingredient I have available to make that is cauliflower... wait a minute, I have mango chutney, I love mango chutney. And so I decided to glaze cauliflower in mango chutney, coat it in sesame seeds and have it with soy glazed aubergines and mushroom to counteract on the sweetness. It was magical, I've already made it again, it's officially a new favorite easy meal option.
Ingredients (for 1):
1/2 Aubergine
1 Red Onion
1 Garlic Clove
100g Cup Mushroom
1/4 Cauliflower
1 Tbsp Mango Chutney
2 Tbsp Soy Sauce
2 tsp Sesame Seeds
1 Rye Bread Slice
Method:
Toast the rye bread and then rub it with the garlic clove.
Cut the onion in half and slice thinly. Same thing with the garlic.
Cut the aubergine into wedges.
Cut the cauliflower head to get chunks (florets if you want to sound fancy).
Wash the mushrooms and slice them thinly.
Boil some water and cook the cauliflower for 4-5 minutes.
In a wok, heat up some oil and fry the aubergines, the onion, mushrooms and garlic until golden brown.
Add the soy sauce to the wok and stir. Leave on the heat for 1 minute then remove.
In a small frying pan, heat up a drizzle of oil with the mango chutney. When it is bubbling, add in the strained cauliflower and cook for 2 minutes until the chutney becomes a glaze.
Add the sesame seeds to the cauliflower.
Put everything on top of the bread.
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