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Where I’m from, springtime is the boost of morale that every Canadian desperately needs after the everlasting dreary winter.  Spring means a few things, that weird smell born from the melting snow and the awakening of the earth, the unnecessary wearing of shorts and of course, barbecues.

As a vegetarian going through his first spring, I feared I would miss out on this fantastic tradition.  It’s really hard to get a satisfying taste of the charcoal, eating simply vegetables.  So I decided to design a recipe that captures the taste of the grill, the feel of springtime and a vegetable dish that stands up to any grilled meat dish.

What you will need

  • 2 large eggplants
  • 2 tablespoons of plant-based butter
  • 1 tsp of ginger
  • juice and zest from half a lime
  • 1 full lime
  • salt, pepper
  • fresh cilantro
  • crushed up sunflower seeds
  • Greek yogurt
  • hot sauce

How you will do it

  1. In a bowl, mix the cold butter with the grated ginger, lime zest, and juice.
  2. Cut the eggplants in halves.  Top with the compound butter.
  3. Add the lime to the grill, as well as the eggplant.
  4. After about 5 minutes on each side, they should be ready.
  5. Squeeze the grilled lime onto the eggplant.  Top with cilantro, and crushed seeds.
  6. Combine Greek yogurt with hot sauce, lime juice, and cilantro to make a dipping sauce.
  7. Enjoy!