Recipe

Grilled aubergine raclette boats

This recipe is part of our summer campaign «Real men grill plants» (2026).
Recipe by Thomas Glässing. Picture by Nora Dal Cero.

Preparation

1. Pre-cook the aubergines: Halve the aubergines lengthwise. Deeply score the flesh in a criss-cross pattern, taking care not to cut through the skin. Brush with olive oil, season with salt, and place cut side down on the grill over medium heat. Grill for about 20 minutes until soft. Turn them over and gently press the soft flesh down with a spoon to create a shallow hollow.

2. Fill and gratinate: Top each aubergine half (which now sit on the grill like small boats) with two slices of vegan raclette cheese. Close the grill lid and gratinate over high heat (about 220 °C) for 10–15 minutes, until the cheese starts to bubble and is golden brown on top.

3. Grill the potatoes: In the meantime, place the pre-cooked potatoes on the grill and roast until crispy.

4. Plating: Serve one raclette aubergine on each plate. Sprinkle with paprika and pepper to taste. Arrange the grilled potatoes, cornichons, and pickled pearl onions alongside.

Additional information:

• If you would like to make your own vegan cheese, blend 150 g soaked cashew nuts, 100 ml white wine, 1 clove of garlic, 4 tbsp nutritional yeast, 1 tbsp white miso, 2 tbsp tapioca starch, 1 tsp mustard, plus salt and nutmeg to taste with about 150 ml water in a high-speed blender until you get a very smooth, liquid cream. Bring to the boil in a saucepan while stirring until the mixture thickens and becomes stretchy and elastic.
• Tip: Sprinkle the potatoes with fresh herbs (for example chives) and refine the raclette mixture with an elegant topping, such as a few drops of truffle oil.


Use organic ingredients. Cooking with love – you can really taste the difference!
All information is provided without guarantee.


This recipe from Thomas Glässing was inserted by Swissveg / 2026-05-29 09:07:59

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Die Daten stammen aus der Datenbank der Europäischen Vegetarier Union in Kooperation mit Swissveg.