Aubergine is the chicken of the vegetable department. By itself, it does not have much flavour, but it is brilliant at soaking up flavours. It combines with almost everything, but it is mainly the texture that makes aubergine so delicious. You can fry almost the entire surface crispy and the inside has a firm bite. Grilled aubergine goes perfectly with the smokiness and sharpness of a jerky sauce. It is incredible that there are people who turn up their noses at this multi-talent.
3 aubergines Jerky Sauce 2 spring onions 4 cloves of garlic 4 tbs honey Juice and rasp of a lime 3 Scotch Bonnet chillies (or red pepper) 1/2 tsp grated nutmeg 1 1/2 cm fresh ginger 1 tsp allspice (between the spices) 1 tsp cinnamon 1 tsp coriander powder 1 tsp ginger powder 1 tsp thyme leaves 1 tsp black pepper 2 tbs soy sauce - 2 tbs olive oil
Prep The joy of jerky sauce Roughly chop the spring onion and put it in a food processor along with the laundry list of other ingredients. Blend it into a nice, smooth sauce. Cut the aubergines into 5 slices per aubergine. Coat the aubergine slices generously with the sauce and leave it on for a while. The grill of a lifetime Grill the aubergine slices on both sides until the outside is nice and crispy. The honey in the marinade can quickly blacken the aubergine. Prevent this from unnecessarily damaging your reputation. Tips: You can also cut the aubergine into chunks on a skewer. Another idea: mix the leftover marinade with your favourite BBQ sauce for extra spicy grilled jerky.
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