Grilled aubergine with soy sauce and tamarind paste, truffle mayonnaise, and tomatoes

4.5 2 ratings
Total time 105 mins
15 mins preparation time
30 mins cooking time
60 mins marinating time

East meets West with this barbecued aubergine in a delicious fusion of Mediterranean and Asian flavours, bursting with umami goodness.

Ingredients

2 portion(s)

Grilled aubergine:

1 
medium-sized aubergine
2 
cloves of garlic
1 tbsp
tamarind paste
2 tbsp
ketchup
 ½ tsp
ground coriander
1 pinch
of pepper
2 tbsp
olive oil

Cherry tomatoes:

200 g
cherry tomatoes
1 tbsp
olive oil
2 tbsp
balsamic vinegar
2 
cloves of garlic
1 pinch
of salt
1 pinch
of pepper

Truffle mayonnaise:

4 tbsp
mayonnaise
1 tbsp
truffle paste or freshly grated truffle
1 tbsp
sour cream
2 tbsp
grated Parmesan cheese
1 pinch
of salt
1 pinch
of pepper
 ½ tsp
honey

To serve:

2 tbsp
roasted pine nuts
2 tbsp
Parmesan cheese
Nutritional facts (per portion): 2788 kJ  /  667 kcal
51 g Fat
15 g Protein
22 g Carbohydrates

Preparation

Step 1

1  medium-sized aubergine – 2  cloves of garlic – 1 tbsp tamarind paste – 4 tbsp Kikkoman Naturally Brewed Soy Sauce2 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 Sauce1 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 or barbecue and cook 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 Sauce2 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 Sauce1 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 or barbecue and cook 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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Click on the number of stars you want to give: the more the better!

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