BBQ Idea: Honey, soy and ginger glazed aubergine slices

Name: BBQ Idea: Honey, soy and ginger glazed aubergine slices
Prep time: 30 min
Cook time: 30 min
Yield: 1
Cuisine: British
Ingredients: 1-2 aubergines; 1 pot (around 50ml) Vadasz Raw Kimchi brine; 1 tbsp maple syrup/dark honey; 1 tbsp soy sauce; A few thin slices of fresh ginger, peeled; 1 red chilli, thinly sliced

Serves: 1

Ready in: 15 to 30 mins

Nick Vadasz, AKA the Picklesman, shares this delicious recipe to elevate your barbeque, using Vadasz pickles and ferments.

BBQ Idea: Honey, soy and ginger glazed aubergine slices Recipe: Veggie

Ingredients
Method

Ingredients:

1-2 aubergines 1 pot (around 50ml) Vadasz Raw Kimchi brine 1 tbsp maple syrup/dark honey 1 tbsp soy sauce A few thin slices of fresh ginger, peeled 1 red chilli, thinly sliced

method:

To make the marinade, drain a pot of Vadasz Raw Kimchi though a sieve into a bowl, add the syrup or honey and the soy sauce to the brine and stir well.
Slice 1-2 aubergines lengthways, around 5-10mm in thickness. Season well with salt and pepper and grill over cooler area of BBQ, turning frequently till only slightly charred but cooked through.
Place in a large shallow dish and pour over the Vadasz Brine Marinade. Leave to marinade for 20 mins or so and return to BBQ to flash finish/grill.
Using residual marinade, make a thicker sauce by adding thin sliced ginger and red chillies; more honey or maple syrup and soy sauce.
Mix well and serve as a dip to accompany the aubergine.

Print Recipe vadaszdeli.co.uk/