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For the "Ribs" Marinade::

  • Hoisin sauce 2.0 Tbs
  • Smoked paprika 1.0 tsp
  • Garlic clove (minced) 1.0 pc
  • Five Spice 1.0 tsp
  • Water 100.0 ml
  • Aubergines (degorged, cut lengthwise into 4) 1.0 kg

For the "Basting" Sauce:

  • Tahini (sesame paste) 1.0 Tbs
  • Hoisin Sauce 160.0 g
  • 50 Ml Sweet Soy Sauce

To Assemble:

  • Broccoli rabe (tenderstem) (blanched) 500.0 g
  • Coriander leaves 5.0 g
  • 3 Spring Onions (Chopped Into Rings)
  • Sesame seeds 14.0 g

If there was ever a recipe to prove that vegan food isn’t boring, it’s this. Delight your diners with these “ribs” made from aubergine and basted with sweet soy sauce, smoked paprika and hoisin sauce. Pair with broccoli rabe for the perfect Future 50 Foods meal.  



  1. For the "Ribs" Marinade::

    • Pre-heat the grill.
    • For the marinade, add all the ingredients (except the aubergine and only 1 tsp Smoked Paprika) into a small pot, bring to the boil for 1–2 min on a medium to high heat while stirring. Set aside.
    • Grill the aubergines for about 15 min. Turn every 5 min. When nicely grilled and still hot, transfer to the marinade and marinate for about 15 min.
  2. For the "Basting" Sauce:

    • Add all the sauce ingredients into a small pot, bring to the boil and keep stirring until everything is dissolved.
    • Place the aubergine “ribs” on a oven tray (skin-side down). Combine the marinade and sauce and stir.
    • Glaze the “ribs” with the sauce and bake for another 5 min. Repeat 2-3 times.

  3. To Assemble:

    • Slice and serve on top of the broccoli rabe (tenderstem), sprinkle with coriander, spring onion and sesame seeds.
  4. Chef's Tip:

    • If you don’t have tahini, you can also swap it with some roasted sesame oil.