Grilled eggplant, yoghurt, taboule and tandoori skewer with a swab of onion raita
Can you imagine anything better than jump headlong into a sea of mezze, oriental appetizers, small spicy bites, cool dips and crispy baked skewers? The man and I were spontaneous at night in the Grill of Arabia (as toasts) and ordered the caravan of delicacies. Only the name on the map - we could not help it. The caravan of delicacies turned out to be an endless number of bowls with the most diverse - yes, exactly! - delicacies. That clearly fell into the category "always want to eat". Such a caravan could well sometimes put a stop in my home oasis. However, if you wanted to make this overwhelming number of different Schmackofanzien yourself at home, you would probably need at least a whole weekend (or two or three) and 80 different ingredients.
Therefore, the Orient and India have now quite uncomplicated in hit my kitchen and hopped wildly together on small plates: Grilled eggplants find it great when they are muffled by creamy yogurt. A spoonful of simple Taboule with walnuts ensures freshness and cracking. The small chicken skewers are a fantastic topping with their enchanting red color and mild, spicy tandoori flavors. And those who still do not have enough variety of flavors on the plate, put the whole thing a swab of sharp onion raita aside.
Mezze fusion food on balconies. That's how the summer tastes, ne.
500 g chicken breast fillet (inner fillets are great for that) wash, pat dry and maybe even split lengthwise into small strips. Mix 3-4 tbsp yoghurt (at least 3.5% fat, better 10% fat) with 2 tsp tandoori spice and stir in the chicken strips for about 15 minutes (or more) longer) marinate. Stitch one marinated piece of meat in zigzag onto small wooden skewers . Then put on a hot grill and grill while turning, until the skewers get brown stripes and crunchy spots.
1 large eggplant or 2 medium wash and remove the flower and stem. Cut lengthwise into 1 cm thick slices. Brush the aubergine slices from both sides very thinly (!) With olive oil and place on the hot grill (or a contact grill). When the eggplants soften and get brown streaks, turn and continue to grill until they are completely cooked and tender. Put aside and light salt .
Tabbouleh with walnut
1 handful of walnut halves chop and roast in a nonstick pan over medium heat until the nuts smell good. Wash 1 large bunch of plain parsley , shake dry and finely chop. Halve 2 tomatoes , remove the seeds and then cut into small cubes. 1 small red onion finely chop. Mix all ingredients in a bowl and mix with the Juice 1/2 lemon (maybe a little more), 1 small dash of olive oil , salt , pepper and 2 knife tips cinnamon to taste. Add 1 tbsp lemon juice , salt , pepper and 1 teaspoon of dried mint to a smooth paste in the blender
Place 2-3 aubergine slices on a plate. Add a generous amount of yogurt to it. Then put 2-3 tablespoons of Taboulé on the yoghurt and top with 1 skewer. Garnish with 1 teaspoon Raita. If you like, sprinkle with other herbs or chopped radishes.
Tip: Flatbread tastes great. It's also great as a first layer under the eggplant.
GourmetGuerilla - Grilled Eggplant, yogurt, taboule and tandoori skewers