Quarter your aubergines, and then cut in half again. In a large mixing bowl mix together 20ml olive oil, half the salt and pepper and the aubergines. Mix these until lightly coated in the seasoned oil.
Over a medium heat, colour the aubergines on each side- approx. 1-2 minutes on each. Then remove from the pan and set to the side
In the same pan add the remaining oil. Over a medium heat sweat off the onions for 4-5 mins, then add the garlic, ginger, fresh chilli and finely chopped coriander stalks- cook for further 2-3 mins ensuring the veg doesn’t stick.
Add in the mushrooms and pak choi and sweat down for 8-10 mins
Add in the spices and the tomato puree and cook for 2-3 mins. At this stage add back in the aubergines, tossing to ensure they are coated in the spices.
Add in the veg stock, boil to the boil and reduce to a simmer for 15-20 mins until the aubergine is cooked through. Finish the sauce with the soy sauce and the juice of one lime.
To make the guacamole, scoop out the flesh of the avocados discarding the skin and stone. Smash it up, add in 5g finely chopped onion, finely chopped tomato and coriander leaves, half the juice of a lime. Season to taste.
Place the peanuts in a food processor or pestel and mortar- blitz or smash into a paste. Add in the mayo, a squeeze of lime and some soy sauce. Set to the side.
Heat a wrap on the pan or flat top for 10 secs, layer a tbsp of the gauc, add 1 large scoop of the Aubergine Mushroom and Pak Choi mix, top with a dollop of the peanut mayo and garnish with the crispy onions and coriander.
