Grilled Eggplants in Kombucha Marinade

Marinating eggplants that have been cooked in the oven before and then cooled with honey, kombucha and spices is a great idea! In the oven, the vegetables lose a lot of water and develop irresistible roasted aromas. After a few hours in the marinade, the eggplant slices become highly aromatic and soft - even the dried out peel, which comes out of the oven quite tough.

This recipe is also something very special because fresh kombucha is not heated as an aromatic ingredient, but is only added to the cooled eggplants after cooking, so that the live kombucha culture can multiply unhindered and a quick second fermentation starts.

The traditional predecessor for our recipe actually comes from the Balkans, but has long since become a classic of Arabic and Israeli cuisine. As a very simple but wonderfully aromatic side dish, the eggplants go well with any mezze platter (for example with hummus, yoghurt creams, falafel, sheep's cheese and stuffed grape leaves). They can also be smuggled into Italian antipasti or enjoyed with grilled food.

If you don't like raw garlic (or want to flirt after dinner), you can simply leave it out. The marinated eggplants still taste delicious!

Ingredients:

• 2 large eggplants (aubergines)
• 6 tbsp olive oil (4 tablespoons for frying / 2 tablespoons for the marinade)
• 1-2 tsp honey
• 4 tbsp kombucha (the kombucha recipe)
• 2 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves, stripped or picked from the stem
• 2 garlic cloves, thinly sliced
• Salt
• Black pepper
• Optional: 1 tbsp chopped fresh parsley to decorate

Prepare the grilled eggplants with Kombucha:

1. Cut the eggplants into slices about 1 cm thick (or lengthwise into elongated eggplant tongues). Drizzle with olive oil and cook on a baking tray lined with baking paper for around 30 minutes at 180 degrees. They don't actually turn brown, but should turn golden in color and lose a lot of water.
2. In the meantime, mix all the ingredients for the marinade well.
3. Allow the eggplants to cool and evaporate in a shallow bowl or baking dish for at least 10 minutes. Then spread the marinade over and between the slices and let the whole thing sit, covered, at room temperature for about 2-3 hours.
4. Then let it cool and marinate in the fridge for at least 2 more hours.
5. Sprinkle with parsley if desired before serving.
6. Because the kombucha is not heated for the recipe, a strong second fermentation occurs. You should therefore definitely store the marinated eggplants in the refrigerator and eat them within about 2 days at the latest. After around 2 days, carbon dioxide slowly begins to form and the slices tingle on the tongue. ;-)

  

                  
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