Where I’m from, springtime is the boost of morale that every Canadian desperately needs after the everlasting dreary winter. Spring means a few things, that weird smell born from the melting snow and the awakening of the earth, the unnecessary wearing of shorts and of course, barbecues.
As a vegetarian going through his first spring, I feared I would miss out on this fantastic tradition. It’s really hard to get a satisfying taste of the charcoal, eating simply vegetables. So I decided to design a recipe that captures the taste of the grill, the feel of springtime and a vegetable dish that stands up to any grilled meat dish.
What you will need
- 2 large eggplants
- 2 tablespoons of plant-based butter
- 1 tsp of ginger
- juice and zest from half a lime
- 1 full lime
- salt, pepper
- fresh cilantro
- crushed up sunflower seeds
- Greek yogurt
- hot sauce
How you will do it
- In a bowl, mix the cold butter with the grated ginger, lime zest, and juice.
- Cut the eggplants in halves. Top with the compound butter.
- Add the lime to the grill, as well as the eggplant.
- After about 5 minutes on each side, they should be ready.
- Squeeze the grilled lime onto the eggplant. Top with cilantro, and crushed seeds.
- Combine Greek yogurt with hot sauce, lime juice, and cilantro to make a dipping sauce.