They're vegan so everyone can enjoy them and they're satisfying and moreish without being too filling to pick at. Chop the ends off the aubergines and then slice them lengthways into thin strips about 3-4mm. From a height, sprinkle the cumin over the slices evenly, followed by a good pinch of sea salt and pepper. When it's hot, fill the pan with slices and cook for about 3 minutes each side until charred and tender. Pop the hazelnuts into the oven to toast for about 8 minutes until golden, then roughly chop them.

Source: Irish Independent December 31, 2017 02:26 UTC