2 medium aubergines, trimmed and halved lengthways
125g plain flour
1 teaspoon smoked paprika powder
1 tablespoon finely chopped fresh herbs
1 teaspoon black pepper
100 g breadcrumbs
1 tablespoon seasoning of choice
4 large white buns, halved
Sweet Potato Salad
1 sweet potato (about 220g)
4 tablespoons olive oil
2 teaspoons lemon juice
2 teaspoons sugar
100 g cabbage (white or red) shredded
8-10 mint leaves
Preheat the oven to 180°C. Put the aubergines, cut side down, on a baking sheet lined with nonstick baking paper. Roast for 20-25 mins until very soft. Set aside to cool.
Meanwhile, bake the sweet potato until soft. Leave to cool, then scoop out the flesh and discard the skin. Once the aubergine has cooled, use a spoon to carefully remove the flesh from the skin in one piece. Discard the skin.
In a small bowl, whisk 25g flour with the milk; season. In a second bowl, mix the remaining flour with the smoked paprika, herbs and black pepper. In a third bowl, mix the breadcrumbs and seasoning. Lightly cover the aubergine halves in the spiced flour, then dip in the milk mixture and finally the breadcrumbs, ensuring that each one is evenly coated. Transfer to a baking tray lined with nonstick baking paper and bake for 20-25 mins until crisp and golden.
To make the salad, whisk the sugar with the lemon juice and 2 tablespoons olive oil until dissolved. Add the cabbage and mint, season well and toss to coat. Then blend the cooked sweet potato with the milk and remaining oil until smooth.
To assemble the sandwiches, cover the bottom halves of the buns with 1 to tablespoon of salad. Place the aubergine. Then top with some more salad. Butter the upper half of the bun. Place on top and serve.