Ingredients
- 1½ tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp vegan Worcestershire sauce (we used Henderson’s Relish)
- ½ tbsp maple syrup
- 1 tsp smoked paprika
- big pinch ground cumin
- ½ large aubergine , cut in half lengthways, then cut into long strips about 3mm thick (use a mandoline if you have one)
Method
- STEP 1
Heat oven to 120C/100C fan/gas 1 and line two roasting trays with baking parchment.
- STEP 2
Mix together the oil, soy sauce, Worcestershire sauce, maple syrup, smoked paprika and ground cumin. Lay the aubergine slices on the roasting trays and brush both sides with the spice mixture.
- STEP 3
Roast for 45-50 mins until partially crisp– they'll crisp up more when cool.
