Bacon patties and eggplant from the barbecue

Grate the ginger. Squeeze the garlic cloves over a large bowl and add ginger, paprika, salt and freshly ground black pepper, sifted tomatoes, soy sauce and oil.

Stir everything into a marinade. Pour half of the marinade into a bowl. Roll the bacon through the marinade and let them marinate for at least 30 minutes and come to room temperature.

Cut the aubergines quarterwise just before barbecuing and brush generously with the rest of the marinade.

Place the eggplants on the barbecue and roast them in brown and cooked for 10-12 minutes, turning them regularly.