What do you need?
2 aubergines
1 clove of garlic
200 ml olive oil
Soy sauce
Pepper
Salt
No Bastard in the garden, but a Bastard in the kitchen. Ronald Kunis is well known from his own restaurant 'Bij Restaurant Qunis' in Lijnden. Ronald makes vegetarian roasted and lacquered aubergines from The Bastard. With flowers and herbs from his own garden, he makes a work of art of this dish that you too can make at home.
Curious about the video of this recipe? Then check out our Instagram account.
2 aubergines
1 clove of garlic
200 ml olive oil
Soy sauce
Pepper
Salt
Peel the aubergines with a vegetable peeler. Sprinkle the slices with salt to extract the bitter taste and leave for 15 minutes. Then wash the salt off thoroughly under the tap with cold water.
While you wait for the salt to soak into the skin, grate the fresh garlic and put it into the olive oil (or a garlic press will also do). Sprinkle the rinsed slices of aubergine with this garlic oil. Grill them on the Bastard until they are cooked, then paint the aubergine slices with soy sauce during the process (while they are still on the BBQ).
Once the aubergine slices are cooked, lay them on top of each other like roof tiles and roll them up. Then cut into round thick slices (like little barrels).
Place the aubergine in the centre of the plate, sprinkle with a little pepper and garnish to taste with, for example, rocket salad, crème fraîche, edible flowers or chopped nuts.
Stay tuned!
Keep up to date with the latest news, the tastiest recipes and great promotions by signing up for our newsletter.
