BBQ Aubergine with Walnut Salsa
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ approx. 60 minutes
Grilling time:
⧗ about 40 minutes
Grill(s) & Equipment:
• Smokers
• Baking tray or fireproof bowl
Ingredients
For the BBQ eggplant:
• 2 large eggplants
• 1 tbsp olive oil
• Sea-salt
• black pepper, freshly ground
For the salsa:
• 85 g walnuts, chopped
• 60 g pickled walnuts, chopped
• 1 tablespoon of the liquid from the
pickled walnuts
• 2 tablespoons apple cider vinegar
• 1 garlic clove, pressed
• ¼ tsp chili powder
• 1 tsp salt
• 2 tsp walnut oil
• 1 tbsp parsley, chopped
• 1 tbsp coriander, chopped
• 75 g goat cheese, diced
• Seeds of ½ pomegranate
Tip:
When you buy eggplants, they must have an undamaged and smooth skin with a matte sheen. The stalk should be fresh and green. The eggplant should give way when you press it lightly with a finger.
Product recommendation:
Tip:
The eggplant is less bitter if you sprinkle the sliced fruit with sea salt and let it sit for half an hour.
preparation
➊ Heat the smoker to 200 °C. Halve the two aubergines lengthways and cut crosswise into the flesh. Spray generously with oil and season with 1 ½ teaspoons of salt and a little black pepper.
➋ Place on a baking tray or in an ovenproof dish, flesh side up. Place in the smoker for about 40 minutes, until the eggplants are cooked and have turned a dark golden brown color.
➌ Meanwhile, prepare the salsa. Mix all ingredients except half of the coriander, the goat cheese and the pomegranate seeds. As soon as the eggplants come out of the smoker, cover with the salsa.
R ecipe by Robert Reinkemeyer –
the cosmopolitan from Lower Saxony
From passionate meat lover to convinced vegetarian and back again: New Zealand native Robert Reinkemeyer, known as Rob, set out to conquer the world with a wooden spoon after training as a chef. With him: a fair amount of curiosity and a great deal of passion for other (food) cultures. https://kakato.eu/
Recipe first appeared in FIRE&FOOD Veggie Special
