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"Caesar salad" from the grill (that's right, from the grill)
by Simon Balissat
Greek barbecue recipe with feta and aubergine
24.6.2020
Meat doesn't always have to be on the barbecue. Aubergine, feta, olives and tomatoes make this Greek recipe a vegetarian hit. Stefan Kraus, head chef at the Zürcher Rüsterei, threw me in at the deep end.
What does a restaurant do during a lockdown? Create barbecue recipes, shoot a video and sell the ingredients in the restaurant as a box. At least that's what Stefan Kraus and the team at the Rüsterei in Zurich thought. This is what they came up with:
"If we can't travel, let's bring our holiday dreams to the grill" was the motto of the video. The result is poetic and elaborately produced. But can I cook the recipes? I tried it out together with Stefan and talked to him about his job, cooking and God and the world. You can find the video above the title.
The recipe
Grilled aubergine, feta, tomatoes, olives, pomegranate, pita bread
- Cut the aubergines in half, season and grill
- Wrap the feta with olives and tomatoes in aluminium foil and place on the grill
- Arrange the aubergine on the plate, top with the rest and garnish with pomegranate and parsley
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Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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