Grilled aubergine with tamarind paste
East meets West with this grilled aubergine in a delicious fusion of Mediterranean and Asian flavours, bursting with umami goodness.
Ingredients
Grilled aubergine:
Cherry tomatoes:
Truffle mayonnaise:
To serve:
Preparation
Step 1
1 medium-sized aubergine – 2 cloves of garlic – 1 tbsp tamarind paste – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp ketchup – ½ tsp ground coriander – 1 pinch of pepper – 2 tbsp olive oil
Cut the aubergine in half. Gently score the inside crosswise with a knife, taking care not to cut through the skin. Crush the garlic through a press into a bowl. Add the tamarind paste, Kikkoman Soy Sauce, ketchup, ground coriander, pepper, and olive oil, and mix thoroughly. Rub the aubergine with the resulting paste and refrigerate for at least 1 hour.
Step 2
200 g cherry tomatoes – 1 tbsp olive oil – 2 tbsp balsamic vinegar – 2 cloves of garlic – 1 pinch of salt – 1 pinch of pepper
Mix the cherry tomatoes with the olive oil and balsamic vinegar. Add the chopped garlic, salt and pepper and mix well.
Step 3
4 tbsp mayonnaise – 1 tbsp truffle paste (or freshly grated truffle) – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp sour cream – 2 tbsp grated Parmesan cheese – 1 pinch of salt – 1 pinch of pepper – ½ tsp honey
Mix the mayonnaise with the truffle paste, Kikkoman soy sauce, sour cream and grated Parmesan cheese. Season to taste with salt, pepper and honey and stir until thoroughly blended.
Step 4
2 tbsp toasted pine nuts – 2 tbsp Parmesan cheese
Place the aubergine halves on a medium-hot grill and grill for 20 - 25 minutes, turning occasionally. Grill the tomatoes with the aubergines or fry briefly in a griddle pan. Serve the grilled aubergine with the truffle mayonnaise, tomatoes, pine nuts and grated Parmesan cheese.
Recipe-ID: 1230
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1 medium-sized aubergine – 2 cloves of garlic – 1 tbsp tamarind paste – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp ketchup – ½ tsp ground coriander – 1 pinch of pepper – 2 tbsp olive oil
Cut the aubergine in half. Gently score the inside crosswise with a knife, taking care not to cut through the skin. Crush the garlic through a press into a bowl. Add the tamarind paste, Kikkoman Soy Sauce, ketchup, ground coriander, pepper, and olive oil, and mix thoroughly. Rub the aubergine with the resulting paste and refrigerate for at least 1 hour.
200 g cherry tomatoes – 1 tbsp olive oil – 2 tbsp balsamic vinegar – 2 cloves of garlic – 1 pinch of salt – 1 pinch of pepper
Mix the cherry tomatoes with the olive oil and balsamic vinegar. Add the chopped garlic, salt and pepper and mix well.
4 tbsp mayonnaise – 1 tbsp truffle paste (or freshly grated truffle) – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp sour cream – 2 tbsp grated Parmesan cheese – 1 pinch of salt – 1 pinch of pepper – ½ tsp honey
Mix the mayonnaise with the truffle paste, Kikkoman soy sauce, sour cream and grated Parmesan cheese. Season to taste with salt, pepper and honey and stir until thoroughly blended.
2 tbsp toasted pine nuts – 2 tbsp Parmesan cheese
Place the aubergine halves on a medium-hot grill and grill for 20 - 25 minutes, turning occasionally. Grill the tomatoes with the aubergines or fry briefly in a griddle pan. Serve the grilled aubergine with the truffle mayonnaise, tomatoes, pine nuts and grated Parmesan cheese.
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