Grilled eggplant with tabouleh

  • Ingredients

    Chickpea, lentil and barley tabouleh salad:

    Chickpeas 50g
    Lentils 50g
    Barley 50g
    flat-leaf parsley 1 /2 bunch
    fresh mint 4 sprigs
    Spring onions 1 stalk
    Olive oil 5 tbsp
    Lemon 1 of which the juice
    Ginger 2 cm pieces very finely chopped
    Soy sauce 4 tbsp
    salt and pepper

    Inoculated eggplant:

    Eggplant 1 whole
    Teriyaki sauce 100 ml
    Syringe (to inject into the eggplant)

    Grilled Hokkaido pumpkin salad with nasturtium flower vinaigrette:

    Hokkaido pumpkin 1 /2 (can be grilled immediately with the
    grilled indirectly with the eggplant)
    Nasturtium flowers 15 pcs
    Olive oil 4 tbsp
    Lemon 2-3 tbsp (freshly squeezed juice)
    White cane sugar approx. 1-2 tsp

    Blitz kimchi from the chard:

    Swiss chard 200g
    Salt 2 tbsp
    Carrot 1 /2
    Spring onion 1 /2

    Seasoning paste for the chard kimchi:

    Garlic 2 cloves
    Chili 1/4 pod
    Soy sauce 2 tbsp
    Raw cane sugar 1 tsp

  • Preparation

    Chickpea, lentil and barley tabouleh salad

    Prepare the chickpeas, barley and lentil so that they are soft. Then bring all the ingredients together to the boil briefly in a pan (cast iron pan) on the cast iron grid and mix everything well. If it is still a little runny, reduce a little, the rest of the liquid will be absorbed into the barley later. When serving, it should still be lukewarm. But of course it also tastes delicious cold.

    Inoculated eggplant

    Prick the eggplant with a syringe and inject the teriyaki sauce. Then grill indirectly on the barbecue at 180°C for approx. 30 mins. Then remove and leave to cool. Cut into approx. 2mm long slices and grill on both sides on the cast iron grill to give a good grill pattern. Be careful, as the cast iron grill has a constant temperature. Not like the normal grill. Now fill with the taboule salad. Then sprinkle with chopped and roasted pumpkin seeds.

    Grilled Hokkaido pumpkin salad with nasturtium flower vinaigrette

    Cut the Hokkaido in half and remove the core, the easiest way to do this is with a spoon. Now grill indirectly at 180°C until soft. But be careful not to let it get too mushy. When the pumpkin has the desired consistency, remove from the grill and leave to cool slightly. Cut into small cubes while still lukewarm. Finely chop the nasturtium flowers and carefully fold into the pumpkin with the other whole ingredients. Can be served warm or cold.

    Blitz kimchi from chard

    Finely chop the chard. Cut the carrot into fine sticks and the spring onion into 2 cm pieces. Mix with the salt and leave to stand for 30 minutes, then rinse well and drain. Press the garlic and mix with the finely chopped chili, soy sauce and sugar until smooth. Add the seasoning paste to the chard, mix everything together, massage well with your hands for 2 minutes, pour into a clean, dry preserving jar and store in the fridge.

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