Sunday Magazine – August 25, 2019

S MAGAZINE ★ 25 AUGUST 2019 47

FOOD

Akee scrambled and

smoky aubergine bagels

For the for the smoky aubergine:

2 tbsps olive oil, plus extra

for greasing

2 aubergines

1 tsp sweet smoked paprika

1 tsp garlic granules

1 tbsp soy sauce

1 tsp vegan Worcestershire sauce

2 tbsps maple syrup

Salt and black pepper

For the akee scramble:

1 tbsp vegetable oil

1 onion, finely chopped

2 spring onions, finely chopped

3 garlic cloves, finely chopped

Leaves from 2 thyme sprigs

1 tsp ground turmeric

2 plum tomatoes, roughly chopped

1 small fresh red chilli, deseeded

and finely chopped

Salt (or black salt) and

black pepper

1 tbsp nutritional yeast

1 x 540g (19oz) tin of akee,

drained

1 tbsp fresh lime juice

For the for the bagels:

4 bagels, halved

2 avocados, sliced

1 quantity of smoky aubergine

(see above)

4 tbsp pumpkin seeds

1 tbsp finely snipped chives

Handful of fresh coriander,

chopped

1 lime, cut into 4 wedges, to serve

● First, prepare the smoky

aubergine. Preheat the oven to

180°C fan/350°F/gas mark 4

then line a baking sheet and

grease with a little olive oil.

● Slice each aubergine in half

lengthways. Then slice in half

again, to give you four long pieces

of aubergine. Then finely slice the

aubergine pieces lengthways into

strips 2-3mm (1/ 8 in) thick.

● Mix together all the other

ingredients for the smoky

aubergine in a bowl and season

with salt and pepper.

● Dip the slices of aubergine in

the bowl of marinade, wiping off

any excess. Spread the aubergine

slices on the prepared baking

sheet in a single layer and bake

in the oven for 15 minutes.

● Remove the baking sheet from

the oven, brush both sides of the

aubergine with an extra layer of

marinade and return to the oven

for another 15 minutes. Cook the

slices for a little longer if you want

them super crispy.

● For the akee scramble, preheat

the oven to 180°C fan/350°F/

gas mark 4.

● Place the vegetable oil in a

medium saucepan over a medium

heat, add the onion and spring

onions and sauté for 5 minutes

until softened. Add the garlic,

thyme, turmeric, tomatoes and

chilli, season with pepper and

sauté for a further 5 minutes.

● Sprinkle in the nutritional yeast

and then add the akee. Give this

a gentle mix to coat the akee in

the other ingredients and allow to

heat through for 4-5 minutes. Akee

is fragile, so don’t overmix or it will

turn to mush.

● Remove from the heat, add the

lime juice and ½ a teaspoon of

salt and mix in carefully.

● Meanwhile, toast the bagel

halves. Place two toasted halves

on each plate.

● Add some of the akee scramble

to the bottom half of each bagel,

along with a few slices of avocado

and smoky aubergine. Sprinkle

with pumpkin seeds, chives and

coriander. Add the bagel tops and

serve with a wedge of lime.

To buy Rachel

Ama’s Vegan

Eats (Ebury

Press, £20),

photographs

by Haarala

Hamilton, see

the Bookshop

on page 77

Akee scrambled

and smoky

aubergine bagels

●S