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🍽️ Grilled Eggplants with Tofu-Mushroom Skewers and Herb Sauce

345 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 cornichons
• 5 g parsley (1 handful)
• 4 sprigs mint
• 4 sprigs coriander
• 3 tbsp apple cider vinegar
• 9 tbsp olive oil
• salt
• pepper
• 150 g brown mushrooms
• 250 g tofu (plain or smoked)
• 2 organic lemons
• 2 small eggplants (200 g each)
• 1 tbsp vegan mustard
• 2 tbsp vinegar
• 1 tsp turmeric powder
• 1 level tsp curry powder
• 4 tbsp mango juice
• 30 g pomegranate seeds (2 tbsp)
• 5 g white sesame seeds (1 tsp)

Instructions

1. 1. Peel the garlic clove and chop it roughly.
2. 2. Chop the gherkins small.
3. 3. Wash the herbs and shake them dry.
4. 4. Pluck the leaves off the herbs.
5. 5. Set aside a few mint leaves for decoration.
6. 6. Put garlic, gherkins, herbs, apple cider vinegar and 6 tablespoons of olive oil into a blender.
7. 7. Puree everything very finely.
8. 8. Season the herb sauce with salt and pepper.
9. 9. Clean the mushrooms.
10. 10. Pat the tofu dry.
11. 11. Cube the tofu into 3 cm pieces.
12. 12. Skewer the tofu and mushrooms alternately on 8 skewers.
13. 13. Brush the skewers with 1 tablespoon of oil.
14. 14. Rinse the lemon under hot water.
15. 15. Halve the lemon.
16. 16. Squeeze the juice from one half of the lemon.
17. 17. Wash the eggplants.
18. 18. Trim the eggplants.
19. 19. Cut the eggplants crosswise into slices.
20. 20. Lightly salt the eggplant slices.
21. 21. Let the salted eggplants sit for approx. 10 minutes.
22. 22. Stir mustard, vinegar, turmeric and curry powder until smooth.
23. 23. Vigorously and evenly beat with a whisk.
24. 24. Add 1 teaspoon of oil in a thin stream.
25. 25. Stir in the mango juice.
26. 26. Season the curry mustard sauce with salt, pepper and lemon juice.
27. 27. Brush the grill with some oil.
28. 28. Pat the eggplants dry.
29. 29. Brush the eggplants thinly with the remaining oil.
30. 30. Grill the eggplants on the hot grill for about 10 minutes on both sides until brown.
31. 31. Put the grilled eggplants in a bowl.
32. 32. Put the curry mustard sauce on top.
33. 33. Sprinkle with pomegranate seeds.
34. 34. Sprinkle with sesame.
35. 35. Sprinkle with mint.
36. 36. Grill the mushroom tofu skewers on the grill all around.
37. 37. Grill the lemon halves on the grill all around.
38. 38. Grill the skewers and lemons for 5-8 minutes until lightly browned.
39. 39. Brush the skewers with the herb sauce.
40. 40. Serve the skewers with the lemons and eggplants.

Nutrition per serving

• kcal: 345
• Protein: 14 g · Fett/Fat: 28 g · Carbs: 10 g