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 summer bite.
What you need:
For the hot dogs:
4 slender Japanese eggplants
¼ cup plus 2 tablespoons olive oil
1½ teaspoons salt
1 teaspoon ground fennel seed
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon dried marjoram
For the garnish:
4 hot dog buns
¼ cup bread and butter pickles
1½ tablespoons mustard
What you do:
- For the hot dogs, skin 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 for 4 to 5 minutes each side. Move over indirect heat, close grill lid, and grill for 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.
Photo credit: Nadine Horn and Jörg Mayer