EGGPLANT HOT DOGS WITH BREAD & BUTTER PICKLES

SERVES 4 HOT DOGS

FOR THE EGGPLANT HOT DOGS

4 slender Japanese eggplants

1/4 cup plus 2 tbsp. (90ml) olive oil

1 1/2 tsp. salt

1 tsp. ground fennel seed

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. dried marjoram

EXTRAS

2 tomatoes

2 shallots

4 hot dog buns

4 tbsp. bread and butter pickles

4 tsp. prepared mustard

NUTRITIONAL VALUES

Calories: 384kcal
Fat: 24.6g (3.2g S.Fat)
Carbs: 36.6g
Protein: 5.9g
Sugar: 9.7g
Sodium: 1892mg

METHOD

Peel the eggplants and place them in a food-storage bag with the other ingredients. Refrigerate the eggplants overnight after sealing the bag.

Sear the eggplants for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes.

Cut the tomatoes into dice and the shallots into thin rings.

Cut the buns open and warm them in an indirect oven for 2 minutes.

Top each bun with one eggplant, tomato, shallot, and pickle, followed by mustard.

RECIPE NOTES

Instead of the slender Japanese eggplants, a large eggplant, quartered lengthwise, can be used.

EGGPLANT STEAKS WITH MISO GLAZE

SERVES 4 STEAKS

FOR THE STEAKS

2 eggplants

8 tbsp. peanut oil

FOR THE MISO GLAZE

1/4 cup plus

2 tbsp. (90ml) rice wine

2 tbsp. miso paste

2 tbsp. maple syrup

EXTRAS

2 spring onions

2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 394kcal
Fat: 28.2g (4.7g S.Fat)
Carbs: 36.8g
Protein: 3.9g
Sugar: 21.1g
Sodium: 526mg

METHOD

Cut the eggplants in half and brush each cut side with 1 tablespoon of the oil. Allow to sit for 30 minutes.

Grill the eggplants for 5 minutes on their cut sides over direct heat. Then flip them over, brush with the remaining 4 tablespoons of oil, and cook for 10 minutes over indirect heat with the lid closed.

Combine all of the glaze ingredients in a mixing bowl.

Brush the glaze over the eggplants and cook for 10 to 15 minutes more over indirect heat with the lid closed.

Finely chop the spring onions and sprinkle them with the red pepper flakes over the eggplants.

RECIPE NOTES

You can steam the eggplants while adding water to the container on the charcoal grate. Cooking time will be reduced by 4 to 5 minutes as a result.

EGGPLANT PARMESAN

SERVES 4 TO 6 PORTIONS

3 medium eggplants (about 3 1⁄4 lb / 52oz), sliced 1/4 inch thick

Sea salt

1 tbsp. olive oil, plus extra for brushing

1 onion, chopped

3 garlic cloves, minced

1 (26oz) jar marinara sauce

2 tbsp. brown sugar

2 tbsp. breadcrumbs for sprinkling

FOR THE MOZZARELLA SAUCE

1/4 cup chopped fresh basil

NUTRITIONAL VALUES

Calories: 271kcal
Fat: 8.3g (2g S.Fat)
Carbs: 44.8g
Protein: 7.4g
Sugar: 25.9g
Sodium: 761mg

METHOD

Preheat the oven to broil, set to high. Lightly grease two large baking sheets.

Place the eggplant in a colander and generously salt it. Allow for a 30-minute sweating period.

Meanwhile, heat the oil in a medium saucepan over medium-high heat to make the tomato sauce. Cook until the onion is soft and lightly browned. Cook for 1 minute after adding the garlic. Cook and stir in the marinara sauce and brown sugar for a few minutes more.

To remove excess moisture, wipe the eggplant with paper towels. Brush the eggplant with oil and place it on the baking sheets. Broil for 4 to 6 minutes, or until the top is browned.

Lower the oven temperature to 180°C/350°F. Lightly grease a 9 x 13-inch pan.
TO ASSEMBLE THE CASSEROLE
Arrange half of the eggplant slices in the bottom of the prepared pan, overlapping the slices. 1 tablespoon breadcrumbs, strewn on top On top of the breadcrumbs, layer half of the tomato sauce and half of the mozzarella sauce. Layers should be repeated. Bake for 20 minutes, uncovered. Serve with fresh basil on top.

MELANZANA PIZZA BITES

SERVES 8 PIZZA BITES

1 large eggplant

4 tsp. sea salt

2 large beefsteak tomatoes

2 garlic cloves

4 balls vegan mozzarella

1/2 bunch basil

4 tbsp. olive oil

2 tsp. red pepper flakes

1 tsp. dried thyme

1 tbsp. coarsely ground black pepper

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 10.3g (2.8g S.Fat)
Carbs: 6.8g
Protein: 4.7g
Sugar: 3g
Sodium: 1035mg

METHOD

Cut the eggplant into 2 cm thick slices. Allow them to sit for 10 minutes with a teaspoon of salt. Then rinse and dry them under running water.

Slice the tomatoes into 1 cm thick slices, mince the garlic, slice the mozzarella, and remove the basil leaves from the stems.

Brush 2 tablespoons olive oil on both sides of the eggplant slices and season with the remaining 2 teaspoons salt, red pepper flakes, and thyme. Cover the slices with 2 or 3 basil leaves and garlic, followed by a tomato slice and mozzarella.

Season with black pepper and drizzle with the remaining 2 tablespoons olive oil over the pizza bites.

Cook the pizza bites for 20 minutes over indirect heat with the lid closed.

Serve with additional basil leaves on top.

EGGPLANT GYROS WITH TAHINI AND YOGURT SAUCE

SERVES 4 PORTIONS

2 small eggplants (14oz./400g)

3 tsp. coarse sea salt

1 tbsp. paprika

3/4 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. nigella seeds

1/2 tsp. mustard seeds

1/4 cup plus 2 tbsp. (90 ml) olive oil

1 large pita bread

1 tomato

1/4 cucumber

1 red onion

1 3/4 cups (4oz / 120g) finely sliced red cabbage

8 tbsp. tahini and yogurt sauce

4 tbsp. finely chopped fresh dill

NUTRITIONAL VALUES

Calories: 296kcal
Fat: 22.9g (3.2g S.Fat)
Carbs: 23.1g
Protein: 4.4g
Sugar: 6.4g
Sodium: 1537mg

METHOD

Cut the eggplants into 1 cm thick slices. Allow them to sit for 10 minutes after mixing them with 1 1/2 teaspoons of salt. The slices should be washed under running water, drained thoroughly, and patted dry.

Make a marinade with the remaining 1 1/2 teaspoons salt, paprika, oregano, garlic powder, nigella seeds, mustard seeds, and oil.

Leave the eggplant slices in the marinade for at least 2 hours. Next, grill the slices for 3 to 4 minutes per side over direct heat, then remove from the grill and toss with the remaining marinade.

Using a sharp knife, cut the bread into quarters. For 2 minutes, toast them over direct heat.

Cut the tomato and cucumber into slices. Cut the onion into thin slices.

Top the pita quarters with eggplant slices, tomato, cucumber, onion, and cabbage, as well as tahini and yogurt sauce and fresh dill.

RECIPE NOTES

Our eggplant seasoning is also delicious with tofu or seitan strips.

EGGPLANT ALLA FUNGHETTO

SERVES 6 PORTIONS

3 tbsp. olive oil

3 garlic cloves, peeled and smashed

1 large eggplant, unpeeled and cut into 1/2-inch pieces

1 large tomato, chopped

3/4 tsp. sea salt

Freshly ground black pepper

2 tbsp. chopped fresh Italian parsley

NUTRITIONAL VALUES

Calories: 87kcal
Fat: 7.2g (1g S.Fat)
Carbs: 6.3g
Protein: 1.2g
Sugar: 3.1g
Sodium: 238mg

METHOD

Heat the oil in a large skillet over medium-high heat and add the garlic cloves. Allow to cook for 2 minutes, or until fragrant. Cook until the eggplant and tomato are browned, about 15 minutes. If the eggplant sticks to the pan, add 1 tablespoon of water at a time. Season with salt and pepper.

Cook until the eggplant is soft. Season with salt and pepper to taste and discard the garlic cloves. Serve garnished with parsley.