Nadine Horn and Jörg Mayer
You’ve heard of beefy vegan canine and even carrot canine. However the latest canine on the block could have you eggplants in a complete new gentle.
March 31, 2026
Change up your grilling recreation and take a look at your hand at turning juicy eggplants into spiced, plant-based scorching canine with this recipe from VBQ: The Final Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer. Our suggestion? Pile it up with tangy ‘kraut and mustard for a traditional heat climate chunk.
What you want:
For the new canine:
4 slender Japanese eggplants
¼ cup plus 2 tablespoons olive oil
1½ teaspoons salt
1 teaspoon floor fennel seed
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon dried marjoram
For the garnish:
2 tomatoes
2 shallots
4 scorching canine buns
¼ cup bread and butter pickles
1½ tablespoons mustard
What you do:
- For the new canine, peel eggplants and place in a big zip-lock bag with remaining components. Seal bag and marinate eggplants in fridge in a single day.
- Warmth grill, take away eggplants from bag, and sear over direct warmth 4 to five minutes on all sides. Transfer over oblique warmth, shut grill lid, and grill one other 10 minutes.
- For the garnish, cube tomatoes and lower shallots into skinny rings. Cut up open buns and heat over oblique warmth on grill for two minutes. Fill every bun with 1 entire eggplant, tomatoes, shallots, and pickles, and prime with mustard.
TIP: As an alternative of slender Japanese eggplants, you may as well use a big eggplant, quartered lengthwise.
For extra plant-based recipes like this, learn:
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