grilled aubergines with yoghurt sauce

End of Summer Grill with Chilean Pebre & Yoghurt Sauces

One of our beeskin Friends introduced us to the infinite world of Latin Sauces and Salsas. We bet you're going to love it too.

Pebre is a Chilean sauce with influences from Catalunya, it means pepper in Catalan and it usually goes with bread or anything you want. It’s very used for grill times and is spicy You can find similar variations of this sauce in the rest of Latin America: Mexico has “Pico de gallo”, Brazil has “Vinagrete or molho campanha", Dominican Republic has “Wasakaka”. The Yoghurt sauce, on the other hand, is very light and refreshing taste for a nice contrast with grilled vegetables and/or meats. Pebre Sauce Ingredients:
  • 2 Fresh chopped tomatoes
  • 1 Onion
  • 2 Garlic cloves
  • A Handful of Fresh Coriander
  • Chili sauce or chili pepper or the spicy sauce of your preference
  • 2 Tbsp Olive oil
  • 1 Lemon
  • Salt to taste
Yoghurt Sauce Ingredients:
  • 500g Yoghurt
  • 1 Grated cucumber
  • A handful of the herb of your choosing (Basil, or Mint, Dill, or Rosemary), we opted for Basil
  • The juice of 1 Lemon
  • Spices of your preference, we chose cumin and chilli pepper flakes
  • Salt to taste
Grill Vegetables/Meats Ingredients:
  • 2 medium Aubergines
  • 1 large Zucchini
  • Olive Tapenade for the marinate
  • Wurst of your choice
  • Chicken/Meat of your choice, we went for Panéed Seitan
  • Salt to taste
You can definitely tweak the sauces to your liking, depending on the ingredients that you have at home and your taste, spicy or not, chopped, or even mashed ingredients. There are many versions of these sauces, we encourage you to try your own!

Pebre Sauce Prep

Chop the tomatoes, onion in small pieces, some versions are mashed, try if you like a more creamy texture! A bunch of fresh coriander, chopped, along with mashed or chopped garlic cloves, olive oil, lemon juice and salt. Finally add your spice Works perfectly with toasts, vegan patties and seitan croquettes

Yoghurt Sauce Prep

Grate 1 cucumber and drain, then add it to 500g of yoghurt (we used soya based yoghurt). Add mashed basil or other herb of your taste (dill, mint or rosemary), lemon, spices and salt. It’s very important to drain the cucumber, especially if you add more than one because otherwise they would turn your sauce more liquid. Works perfectly with grilled eggplants, mushrooms and soy-based sausages.

Grilling Prep

Cut up your Aubergines into 3-5mm thick slices Put your Tapenade on them and leave for 10 minutes. Grill until fork tender!

Enjoy the rest of your summer with this amazing vegetarian Grill! You can store leftovers in one of your beeskin L or beeskin M!

Recipe by: Cristhian Martínez