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  • The Australian Women’s Weekly Food

    VEGAN BARBECUE

    Dec 30, 2019 4 minutes

    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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