Spiced Aubergine Mince
Sloppy Joes

MOORISH PRODUCT: Moorish Smoked Babaganoush

SERVE SIZE: 8-10 small Sloppy Joes

PREP TIME: 20 minutes

COOKING TIME: 40 minutes


For the mince:

  • 3 tbsp of olive or rapeseed oil
  • 1 medium aubergine cut in 1cm cubes
  • 1 onion, thinly sliced
  • 3–4 garlic cloves, finely chopped
  • 350g of Quorn mince (fresh or frozen)
  • 2 tsp of dal blend (turmeric, black pepper, cumin and coriander)
  • 1 tsp of zataar blend
  • 1 tsp pul biber pepper
  • 5 chopped fresh tomatoes, blended to a paste
  • 4 tbsp of pomegranate molasses
  • 20g of parsley, roughly chopped
  • 20g of coriander, roughly chopped
  • 1 tbsp salt

For the sloppy joes:

  • 8-10 small brioche or burger buns
  • 1 tub of Moorish Smoked Babaganoush
  • 100g toasted pine nuts
  • 1 pomegranate, seeds set aside to use
  • Handful of fresh mint


  1. Begin by making the mince. Heat 2 tablespoons of the oil in a frying pan. Add in half the aubergine and a good pinch of salt.
  2. Fry over a fairly high heat until the aubergine has caramelised, and the centre has become sticky. This is really important because it means the natural caramels have come out of the veg, making it naturally sweet.
  3. Remove from the pan with a slotted spoon and set aside; then repeat with the rest of the aubergine.
  4. Next, add the last tablespoon of oil into the pan and fry the onions for 5 minutes or until they start to soften. Add the garlic and fry for a further 3 minutes before adding the Quorn mince to the pan.
  5. Stir-fry for 5 minutes before adding the aubergine back to the pan. Add the spices and fry for another minute. Pour over the tomato paste and pomegranate molasses, along with 100ml of water and the salt. Stir and cook gently for 15 to 20 minutes, or until it’s all blended into a molten, and slightly sticky, sauce.
  6. Stir through your fresh herbs and let wilt for a minute. You are now ready to make your Sloppy Joes!
  7. Split and toast the cut face of the small brioche or burger buns.
  8. Spread each bun face with 1 tablespoon of Moorish Babaganoush, followed by 2 tablespoons of the spiced aubergine mince. Top each one with some toasted pine nuts, pomegranate seeds and fresh mint.