Aubergine Asya with soy sauce, tamarind, figs & mint
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill plate
Ingredients
A
• 6 eggplants
• 4 tablespoons olive oil
• Juice of ½ lemon
B
• 12 tbsp soy sauce
• 4 tbsp Ketjap Manis (sweet soy sauce)
• 2 tbsp tamarind paste
• 1 tbsp pomegranate syrup
• 4 tbsp sesame oil
• 4 tablespoons olive oil
• 1 garlic clove, cracked
• Juice of 1 lemon
• Salt, sugar
C
• 6 tbsp fried onions
• Salt, isot, sumac, chili, anise
D
• 8 figs without stems, quartered
• 2 tbsp mint, roughly chopped
• 1 tbsp currants, blanched
There are more great recipes in the Veggie Special!
For fans of the hot plate: The Black Forest Esse!
preparation
➊ A: Remove the stalk from each eggplant, halve each lengthwise and cut into slices about 2 cm thick. Grill these on both sides over direct heat. Once cooked, place in a container and marinate with the remaining ingredients.
➋ B: Mix the ingredients and season to taste if necessary. Remove the garlic clove before serving.
➌ C: Heat the fried onions in a pan and season with the remaining ingredients. Place on top of the dish when serving.
➍ Combine all components (A–D) except for point C and season with soy sauce, pomegranate syrup, sesame oil, lemon juice, salt and sugar.
Metis BBQ tip: Dry-pickled black olives go perfectly with this dish. Grated tonka bean adds another nuance to the flavor. Chili gives the marinade a spicy note.
Recipe by Metin Calis
Metin Calis is a personable and creative culinary artist and entertainer. The trained chef and master chef is a real food nerd who describes his cooking style as Mediterranean-Oriental and draws inspiration from Turkish, Armenian, Arabic and Jewish culinary culture. www.metincalis.de
Recipe from FIRE&FOOD issue 03/2018
