Spicyboi99 Recipes by Saucy Dans | Vol.3 Mushroom Aubergine Paratha Taco (Vegan)

If you are a vegetarian, and read my first 2 recipes, you might have been forgiven for thinking that this collection of recipes might be a bit of a macho & meat lovers blog. Have no fear, the veg is very much on the menu here! Spicyboi99 loves a bit of vegan hedonism, especially when its got a big kick of flavor. I came up with this dish on the fly because I had a bunch of aubergines and always have a pack of frozen parathas in the freezer.

Serves 4 

Ingredients

Frozen Parathas or Homemade Parathas (AMS people AH now stocks parathas in their frozen section, and their vegan)
Spring onions, for garnish

Chopped coriander, for garnish 

Chai Yoghurt

1/2 Cup / 125g of Vegan Greek Yoghurt (I like the oatly brand)

1/4 Cup / 4g Fresh Coriander, chopped (If you are coriander-phobic you can use fresh dille instead, it won't taste exactly the same but it add something)

2 Tbsp / 30ML Chai n Chill Medium Spicy Hot Sauce

1 Tsp / 4g Garam Masala

1 Tbsp / 15ML Lemon Juice

Pinch of Salt

Roasted Aubergines

2 Aubergines, halved longwise

2 Tsp / 10ML Sesame Oil

Salt & Black Pepper to taste

1 Tbsp / 14g Gochugaru Korean chili flakes (or any type of chili flakes)

Shredded Mushrooms 

5 Oz / 150g King oyster mushrooms (or regular oyster mushrooms if you can't find these)

2 Tsp / 10ML Neutral oil such as peanut, sunflower or vegetable oil

1 Tsp / 4g Ground Cumin

1 Tsp / 4g Curry powder

1 Tsp / 4g Salt

1 Tsp / 4g Black Pepper

Method

1. Preheat the oven to 400F / 185C. Place aubergines on a baking tray. Score the flesh of the aubergines with hashmarks. Stab the skin side with some deep cuts. Cover with oil, salt, pepper & chili flakes. Place in preheated oven and bake for 40 minutes, until reduced in size and aubergine flesh is molten.

2. Combine all ingredients for Chai Yoghurt in small bowl and set aside.

3.  Using a fork, shred the mushroom stems with deep ridges and then tear apart with hands into small strings (if using normal oyster mushrooms just tear apart with your hands into a small pieces as possible). Place in a baking tray lined with baking powder. Toss with oil and spices and bake in oven for 20-30 minutes until the shreds start to crisp.

4. Once aubergines and mushrooms are ready, remove from oven. If using frozen parathas, heat a pan on medium high heat.  Remove from packaging, and place one in the center of pan. Shake pan while keeping on the fire. After 90 seconds flip using a spatula. Continue shaking pan and flip again after 2 minutes. Repeat until paratha is fully defrosted, browned and flaky. Repeat for 3 other parathas. 

5. Time to assemble. Place paratha on plate. Spread ample yoghurt on the paratha. Add a handful of shredded mushrooms. Then slap on the aubergine. Sprinkle spring onions and chopped coriander and extra dollop of chai yoghurt.  Eat like a taco or be civilized with a knife & fork.