The Australian Women’s Weekly Food

VEGAN BARBECUE

BLACKENED STICKY HOT DOGS WITH RED SAUERKRAUT

PREP + COOK TIME 25 MINUTES SERVES 4

Whole individual eggplant replace the hot dog sausages in this vegan reinvention.

2 tablespoons dijon mustard
2 tablespoons pure maple syrup
1 teaspoon cumin seeds, toasted, ground (see notes)
1 teaspoon sea salt flakes
4 medium lebanese eggplant (240g)
4 long crusty bread rolls (320g)
½ cup (130g) hummus
130g red cabbage sauerkraut
small mint leaves and extra dijon mustard, to serve (optional)

1 Preheat a char-grill plate (or barbecue) over high heat.

2 Combine mustard, maple syrup, cumin and salt in a small bowl.

Cut a deep, long slit along the top of each

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