Pull a culinary magic trick out of your Chef’s hat with this roasted, pulled aubergine, which is cooked in a decadently rich harissa & tomato passata sauce. Layered on top of a toasted burger bun and balanced with a tangy tomato, cucumber, coriander, & chilli salsa.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 220°C. Place the Aubergine halves on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 20-25 minutes (shifting halfway).
SALSA
In a bowl, combine the Tomato chunks, the Cucumber chunks, ¼ of the diced onions, the chopped coriander, the sliced chilli (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside in the fridge.
HARISSA SAUCE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining Onion until soft, 3-4 minutes. Add the grated Garlic and the harissa. Fry until fragrant, 30-60 seconds. Mix in the tomato passata and 100ml of water. Simmer until thickening and reduced, 8-10 minutes. Add sweetener (to taste) and seasoning. Remove from the heat.
PULLED Aubergine
Once the aubergines are cooked, remove from the oven and pull the flesh apart using a fork. Add the pulled Aubergine to the sauce and mix to combine.
TOAST
Halve the burger bun, and spread butter or oil over the cut-side. Add to the oven to toast until warmed through and lightly golden, 3-4 minutes.
TIME TO EAT
Load the bottom bun halve with the pulled Aubergine, sprinkle over the crispy onion bits, and cover with the top bun halve. Serve the salsa on the side and dig in, Chef!
ROAST
Preheat the oven to 220°C. Place the Aubergine halves on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 20-25 minutes (shifting halfway).
SALSA
In a bowl, combine the Tomato chunks, the Cucumber chunks, ¼ of the diced onions, the chopped coriander, the sliced chilli (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside in the fridge.
HARISSA SAUCE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining Onion until soft, 3-4 minutes. Add the grated Garlic and the harissa. Fry until fragrant, 30-60 seconds. Mix in the tomato passata and 200ml of water. Simmer until thickening and reduced, 8-10 minutes. Add sweetener (to taste) and seasoning. Remove from the heat.
PULLED Aubergine
Once the aubergines are cooked, remove from the oven and pull the flesh apart using a fork. Add the pulled Aubergine to the sauce and mix to combine.
TOAST
Halve the burger buns, and spread butter or oil over the cut-side. Add to the oven to toast until warmed through and lightly golden, 3-4 minutes.
TIME TO EAT
Load the bottom bun halves with the pulled Aubergine, sprinkle over the crispy onion bits, and cover with the top bun halves. Serve the salsa on the side and dig in, Chef!
ROAST
Preheat the oven to 220°C. Place the Aubergine halves on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 25-30 minutes (shifting halfway).
SALSA
In a bowl, combine the Tomato chunks, the Cucumber chunks, ¼ of the diced onions, the chopped coriander, the sliced chilli (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside in the fridge.
HARISSA SAUCE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining Onion until soft, 4-5 minutes. Add the grated Garlic and the harissa. Fry until fragrant, 30-60 seconds. Mix in the tomato passata and 300ml of water. Simmer until thickening and reduced, 10-12 minutes. Add sweetener (to taste) and seasoning. Remove from the heat.
PULLED Aubergine
Once the aubergines are cooked, remove from the oven and pull the flesh apart using a fork. Add the pulled Aubergine to the sauce and mix to combine.
TOAST
Halve the burger buns, and spread butter or oil over the cut-side. Add to the oven to toast until warmed through and lightly golden, 3-4 minutes.
TIME TO EAT
Load the bottom bun halves with the pulled Aubergine, sprinkle over the crispy onion bits, and cover with the top bun halves. Serve the salsa on the side and dig in, Chef!
ROAST
Preheat the oven to 220°C. Place the Aubergine halves on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 25-30 minutes (shifting halfway).
SALSA
In a bowl, combine the Tomato chunks, the Cucumber chunks, ¼ of the diced onions, the chopped coriander, the sliced chilli (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside in the fridge.
HARISSA SAUCE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining Onion until soft, 4-5 minutes. Add the grated Garlic and the harissa. Fry until fragrant, 30-60 seconds. Mix in the tomato passata and 400ml of water. Simmer until thickening and reduced, 10-12 minutes. Add sweetener (to taste) and seasoning. Remove from the heat.
PULLED Aubergine
Once the aubergines are cooked, remove from the oven and pull the flesh apart using a fork. Add the pulled Aubergine to the sauce and mix to combine.
TOAST
Halve the burger buns, and spread butter or oil over the cut-side. Add to the oven to toast until warmed through and lightly golden, 3-4 minutes.
TIME TO EAT
Load the bottom bun halves with the pulled Aubergine, sprinkle over the crispy onion bits, and cover with the top bun halves Serve the salsa on the side and dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R199.86
for 4 servings · R49.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Burger Buns needs 4Our Ultimate Burger Buns 4 x 80 g R36.99 · whole pack (size can't be divided)R36.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Crispy Onion Bits
- Pesto Princess Harissa Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Pulled Aubergine Bun?
The preparation time for Vegetarian Pulled Aubergine Bun with harissa paste is between 25 and 45 minutes.
What is the total time required to make Vegetarian Pulled Aubergine Bun with harissa paste?
The total time required to make Vegetarian Pulled Aubergine Bun with harissa paste is between 40 and 60 minutes.
How many servings does Vegetarian Pulled Aubergine Bun provide?
4 servings
What are the main ingredients in Vegetarian Pulled Aubergine Bun?
Aubergine, Burger Bun, Chilli, Crispy Onion Bits, Cucumber, Fresh Coriander, Garlic, Lemon, Onion, Pesto Princess Harissa Paste, Tomato, Tomato Passata
What is the nutritional information of Vegetarian Pulled Aubergine Bun?
Calories: 630, Carbs: 114 grams, Fat: grams, Protein: 18.3 grams, Sugar: 34.7 grams, Salt: 766 grams
How do I prepare Vegetarian Pulled Aubergine Bun?
SALSA: In a bowl, combine the tomato chunks, the cucumber chunks, ¼ of the diced onions, the chopped coriander, the sliced chilli (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside in the fridge. HARISSA SAUCE: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining onion until soft, 3-4 minutes. Add the grated garlic and the harissa. Fry until fragrant, 30-60 seconds. Mix in the tomato passata and 200ml of water. Simmer until thickening and reduced, 8-10 minutes. Add sweetener (to taste) and seasoning. Remove from the heat. TOAST: Halve the burger buns, and spread butter or oil over the cut-side. Add to the oven to toast until warmed through and lightly golden, 3-4 minutes. PULLED AUBERGINE: Once the aubergines are cooked, remove from the oven and pull the flesh apart using a fork. Add the pulled aubergine to the sauce and mix to combine. ROAST: Preheat the oven to 220°C. Place the aubergine halves on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 20-25 minutes (shifting halfway). TIME TO EAT: Load the bottom bun halves with the pulled aubergine, sprinkle over the crispy onion bits, and cover with the top bun halves. Serve the salsa on the side and dig in, Chef!
What should be prepared from my kitchen to make Vegetarian Pulled Aubergine Bun?
Aubergine, Burger Bun, Chilli, Crispy Onion Bits, Cucumber, Fresh Coriander, Garlic, Lemon, Onion, Pesto Princess Harissa Paste, Tomato, Tomato Passata
How many calories does Vegetarian Pulled Aubergine Bun have?
630 calories
How much fat content does Vegetarian Pulled Aubergine Bun have?
grams