3 small aubergines
1 tbsp olive oil
1 tbsp maple syrup
3 tsp smoked paprika
1 tsp dried oregano
1 garlic clove crushed
1 tsp ground ginger
1-2 tsp chilli powder
½ tsp ground black pepper
½ tsp Himalayan salt
Serves 2-3 depending on your appetite
Heat the oven to 200°, place the aubergines on a baking tray, cover with tinfoil and bake in the oven, until they are collapsing and the skin has turned brown.
Put the oil, garlic and maple syrup into a large bowl and mix well together.
Make a spice rub by combining the paprika, oregano, ginger, chilli powder, pepper and Himalayan salt in a small bowl.
Cut the aubergines in half, peel off the skin and shred the flesh into long thin strips, then add to the oil mixture and sprinkle the spice rub over the top.
Toss everything together and spread the aubergine evenly on a non stick baking tray.
Cook for 20-25 mins, turning half way through, until slightly dried out and firmed up.
The pulled aubergine can be used in recipes to replace jackfruit and on this occasion I made quesadillas, with Violife cheddar and sliced tomatoes. It makes a great sandwich or jacket potato filling with houmous and chilli sauce, in a pitta bread with slaw, or in a bun with your burger of choice and sriracha mayo.