18/04/2026
I brought this Brazilian “linguiça” and wanted to make a home dinner to go with it without adding heaviness, so I made smoky roasted aubergine, a light chickpea cream, and a bright green herb sauce.
For the aubergine: cut 2 medium aubergines into cubes or thick half-moons, mix with 1 tbsp olive oil, 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, and black pepper, then roast at 220°C for 25–30 min, turning once, until soft and browned.
For the chickpea cream: blend 1 can drained chickpeas with 120–150 ml hot water, 2 tbsp unsweetened soy yogurt, 1 tbsp lemon juice, zest of 1/2 lemon, 1 small garlic clove finely grated, 1 tsp olive oil, 1/2 tsp cumin, 1/2 tsp salt, black pepper, and 1 tsp white miso if you have it, until smooth and creamy. Add a little more water if needed.
For the green sauce: blend 1 big handful cilantro, 1 small handful parsley, 6–8 mint leaves, 1 small green chili, 8–10 g finely grated ginger, zest of 1/2 lemon, 1–1.5 tbsp lemon juice, 1 tbsp olive oil, 1–2 tbsp cold water, 1/3–1/2 tsp salt, and black pepper into a loose spoonable sauce.
I grilled the vegan linguiça in the air fryer, you can use a vegan bratwurst for example.
Light, fresh, satisfying!
