You may have heard of ‘spice rub’ or ‘dry rub’, but what exactly is this?
What is a ‘dry rub’?
A dry rub or spice rub is a mixture of dried herbs and spices to season something, like the aubergines in this recipe. Aubergines are particularly suitable for this as they absorb the flavours quickly.
The herbs and spices used are always dried and preferably coarsely ground. This makes it easier to spread the rub evenly over the aubergines or (vegetarian) meat.
A dry rub always includes sugar, salt and paprika powder. For this vegetarian BBQ recipe, we chose coconut blossom sugar (raw sugar; read about the benefits here), fleur de sel (unrefined sea salt; Filtered by Mother Nature), smoked paprika and regular paprika. And as if it this isn’t already tasty in and of itself, we also add curry powder and fried garlic.
The coconut blossom sugar caramelises the aubergines, whereas the fleur de sel draws the moisture out of the aubergine, allowing it to really absorb the herbs.
Dry rubs or spice rubs are traditionally found in the North American cuisine, but they are now gaining popularity at BBQs here in Europe as well.