Ingredients

1 large eggplant/ aubergine, sliced into 2-in./1.5-cm thick spuno
Olive oil, for brushing
1-2 tablespoons Cajun spice mix
14 cups/160 g canned white beans, drained and rinsed
1 tablespoon tahini
1 tablespoon fresh lemon juice
½ garlic clove, peeled
4 teaspoon hot red pepper/dried chili flakes
4 teaspoon smoked paprika
1-2 tablespoons ice-cold water (optional)
Salt, to taste
New Orleans, 12pm, the day after Mardi Gras. You’re waking up groggy, covered in beads, after an epic night on Bourbon Street, where you drank lurid fluorescent cocktails until the sun came up. You need some Cajun cuisine to help soak up the booze so that you can rerun the fun this evening. These meat-free,...

Instructions

1.Preheat the oven to 400°F/200°C Gas 6.
2.Brush the eggplant/aubergine slices on both sides with oil and spread out on the prepared baking sheet
3.Sprinkle with a little of the Cajun spice mix to give a light coating.
4.Roast in the preheated oven for obout 15 minutes.
5.Flip the eggplant slices over and sprinkle the other side with Cajun spice mix.
6.Bake for another 10 minutes, until soft and golden.
7.To make the white bean purée, combine all the ingredients in a food processor or blender and purée until smooth.
8.Add the ice-cold water if you would like a smoother consistency.
9.Combine the slaw ingredients in a bowl and season to taste with salt.
10.Assemble the sandwiches with a good slathering of white bean purée on the baguettes, topped with the roasted eggplant slices and herby slaw.

New Orleans, 12pm, the day after Mardi Gras. You’re waking up groggy, covered in beads, after an epic night on Bourbon Street, where you drank lurid fluorescent cocktails until the sun came up. You need some Cajun cuisine to help soak up the booze so that you can rerun the fun this evening. These meat-free, plant-based po’ boys should do the job nicely.

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