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.⁠

  • 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
  1. Flatbread and your favorite dip – garlic creme fraiche, hummous, baba ganoush or similar.⁠ ⁠
  2. Cut the aubergine into slices, brush with 2 tablespoons of oil, mixed with crushed garlic and a little salt.⁠
  3. 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.⁠
  4. Prepare spring onions in the same way.⁠
  5. Blend all ingredients for Mojo verde in a mini chopper or with an immersion blender until it is a smooth, green sauce.⁠
  6. Stir the Harissa with 2 tablespoons of olive oil, salt and sugar.⁠
  7. Break MATR block into grill-friendly pieces and toss them with the harissa glaze.⁠
  8. 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.
  9. Cut the tomatoes and put them on the plate.⁠
  10. Serve with warm flatbread and a mild dip.⁠