Grilled and lacquered vegan eggplant

This smoky, caramelized eggplant is so delicious on the grill. Brushed with a sweet and spicy glaze, it’s the perfect sidekick to juicy lamb or a bold addition to a fresh salad with tangy cheese.

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YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

• 2 eggplants
• olive oil
  
• Not Just BBQ Garlic Grinder
• Not Just BBQ Chilli & Spice laksaus

Benodigheden

• Kamado barbecue
• Kolen, Not Just BBQ Firestarters
• Snijplank
• Scherp mes

Preparation

>> Watch HERE our step-by-step how-to video recipe << 

Easy recipe stept:

1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters. Experiment yourself to see if you want to add extra smoke wood to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!

2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.

3. Sprinkle the slices with the Not Just BBQ Garlic Grinder. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.

4. Pour generously with olive oil and rub well on all sides.

5. Grill the eggplant for about 6 minutes on both sides until almost cooked.

6. Then spread 1 side with the Chilli & Spice lacquer sauce. Place this side facing up, because you don’t want the lacquer sauce to burn.

7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.

Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce to taste.

Result eggplant with lambsrack