The MATR Grill Plate
Cook Time: 1 Hour Serves: 2 People Difficulty: Medium
Here is a nice dish you can make inside your oven or on a grill pan if the weather is a bit too grim for grilling. Stick to your healthy eating habits and still have all of the flavor with plenty of green and spicy pieces of MATR block on skewers.
Ingredients
- 1 pack MATR block
- 2 tablespoons canned Harissa
- 4 tablespoons olive oil
- A little salt and sugar
- 1 clove of garlic
- 1 eggplant
- 1 bunch of spring onions
- 2 tomatoes
Mojo verde:
- 1 small bunch of coriander
- 1 green pepper
- 1 dl olive oil
- 1 dl white wine vinegar
- 1 tsp cumin
- Salt
Method
- Flatbread and your favorite dip – garlic creme fraiche, hummous, baba ganoush or similar.
- Cut the aubergine into slices, brush with 2 tablespoons of oil, mixed with crushed garlic and a little salt.
- Grill on a grill pan, a regular grill or in the oven until the slices are tender and soft with some grill marks. Put them on a nice plate.
- Prepare spring onions in the same way.
- Blend all ingredients for Mojo verde in a mini chopper or with an immersion blender until it is a smooth, green sauce.
- Stir the Harissa with 2 tablespoons of olive oil, salt and sugar.
- Break MATR block into grill-friendly pieces and toss them with the harissa glaze.
- Put the pieces on skewers and grill on a grill or grill pan – or roast the pieces on a pan first, then put them on skewers. Place the skewers on top of the aubergines and drizzle with mojo verde.
- Cut the tomatoes and put them on the plate.
- Serve with warm flatbread and a mild dip.