Grilled Aubergine Sliders with Paleo Mushroom Sauce
To be honest, I’ve only eaten aubergine once, and it was inside a vegetarian patty…
Luckily my favourite type of cooking is the I-HAVE-NO-IDEA-WHAT-I’M-DOING kinda cooking.
I was also worried that the coconut milk would make the mushroom sauce too sweet, but as the flavours developed I could have sworn someone came in and swopped it with regular full cream because it tasted as good as when my mom makes it. (Hi Mom!)
Lastly, I don’t usually make my patties with anything but mince and spices but I decided to try out onion. I didn’t cut them small enough so a few pieces of onion did fall off or stick out. They still tasted great! So let’s just call them “rustic” patties.
1 punnet mushrooms (R17)
1 tin coconut milk (R20)
2 tsp. crushed garlic
1kg beef mince (R55)
1 onion (R1.50)
1 egg (R2)
2 aubergines/brinjals (R10)
Salt, pepper and mixed herbs to taste
Olive oil for cooking
Total Estimated Price: R105,50
Portions: Makes 10 sliders
1. Roughly chop your mushrooms.
2. Add them to a pot with olive oil. Spice well and add garlic.
3. Cook on a high heat for about 10 minutes, stirring occasionally, until the mushrooms soften.
4. Turn down to a lower heat and add your coconut milk. Leave to simmer for at least 15minutes so that the flavours develop. This is where your coconut milk will lose its sweetness and will absorb the flavour of the mushrooms, garlic and spices.
1. Roughly chop your onion. (You should probably do yours a little smaller than I did mine – but that’s how we learn!)
2. Place in a mixing bowl with your mince, 1 egg and spices. Use your hands to mix them together.
3. Break the mince into 10 pieces and use your palms to roll meatballs. Flatten them to make them into patties by simply pressing down in the middle.
4. Cook your patties in a pan with some olive oil on a high heat for roughly 4minutes per side or until cooked through.
2. Salt your slices generously and leave to stand for about 20 minutes. This will draw the water out.
3. Dab your slices down with a piece of roller towel to absorb some of the water and salt. Add pepper and mixed herbs and pop onto the grill in the oven for about 15 minutes or until cooked through.