1 day Ago By Nadine Horn and Jörg Mayer
Switch up your grilling game and try your hand at turning juicy eggplants into spiced, plant-based hot dogs with this recipe from VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer. Our suggestion? Pile it up with tangy ‘kraut and mustard for a classic warm weather bite.What you need:For the hot dogs:4 slender Japanese eggplants1⁄4 cup plus 2 tablespoons olive oil11⁄2 teaspoons salt1 teaspoon ground fennel seed1⁄2 teaspoon dried oregano1⁄2 teaspoon garlic powder1⁄2 teaspoon paprika1⁄4 teaspoon dried marjoramFor the garnish: 2 tomatoes2 shallots4 hot dog buns1⁄4 cup bread and butter pickles11⁄2 tablespoons mustardWhat you do:For the hot dogs, peel eggplants and place in a large zip-lock bag with remaining ingredients.
Seal bag and marinate eggplants in refrigerator overnight.Heat grill, remove eggplants from bag, and sear over direct heat 4 to 5 minutes on each side. Move over indirect heat, close grill lid, and grill another 10 minutes.
For the garnish, dice tomatoes and cut shallots into thin rings. Split open buns and warm over indirect heat on grill for 2 minutes. Fill each bun with 1 whole eggplant, tomatoes, shallots, and pickles, and top with mustard.
TIP: Instead of slender Japanese eggplants, you can also use a large eggplant, quartered lengthwise.Switch up your grilling game and try your hand at turning juicy eggplants into spiced, plant-based hot dogs with this recipe from VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer. Our suggestion? Pile it up with tangy ‘kraut and mustard for a classic warm weather bite.
What you need:For the hot dogs:4 slender Japanese eggplants1⁄4 cup plus 2 tablespoons olive oil11⁄2 teaspoons salt1 teaspoon ground fennel seed1⁄2 teaspoon dried oregano1⁄2 teaspoon garlic powder1⁄2 teaspoon paprika1⁄4 teaspoon dried marjoramFor the garnish: 2 tomatoes2 shallots4 hot dog buns1⁄4 cup bread and butter pickles11⁄2 tablespoons mustardWhat you do:For the hot dogs, peel eggplants and place in a large zip-lock bag with remaining ingredients. Seal bag and marinate eggplants in refrigerator overnight.Heat grill, remove eggplants from bag, and sear over direct heat 4 to 5 minutes on each side.
Move over indirect heat, close grill lid, and grill another 10 minutes.For the garnish, dice tomatoes and cut shallots into thin rings. Split open buns and warm over indirect heat on grill for 2 minutes.
Fill each bun with 1 whole eggplant, tomatoes, shallots, and pickles, and top with mustard.TIP: Instead of slender Japanese eggplants, you can also use a large eggplant, quartered lengthwise..
