Grilled aubergines

puglia crest Melanzane arrostite. From Puglia.

 

 

  • 600g aubergines, cut into thin slices
  • 2 cloves garlic, finely chopped
  • 1 handful mint leaves, finely chopped
  • 1 handful parsley, finely chopped
  • olive oil
  • White wine vinegar
  • Salt and pepper

 

 

 

  1. Sprinkle the aubergine with salt and drain in a colander for around an hour. Rinse and dry with kitchen towels.
  2. Grill the slices, prefferably on a barbecue.
  3. Arrange the aubergines in layers in a dish. Season each layer with garlic, mint, parsley, pepper, a good drizzle of oil and a few splashes of vinegar.
  4. Leave to rest for a few hours.
  5. Drizzle with a little more oil when you are ready to serve.

 

 

 

 

12 thoughts on “Grilled aubergines

    • I didn’t really know whether to reply to this or not. You do realise that I’m an English bloke working out of a small kitchen in the south of Italy? Maybe if I work hard I’d be able to supply a couple of kilo’s a week. You’d have to collect though. Get in touch and we can work put a deal.😀

      PS your spelink is wurse thun myne😉

  1. Hello Chris,

    Dietlinde and I were in our local Supermarket a few days ago and I was presented with an aubergine and a “It was nice last time” comment.

    I obliged and scaled everything down except for the garlic so the end result proved quite strong!!

    No mutiny yet I’m pleased to report.

    Best wishes

    John

  2. Good afternoon Chris

    I hope you are in good health and spirits.

    I thought you might like to know that I have made your grilled aubergine recipe five times and each time it has been really enjoyed. I have also given your web page address to friends who are interested in Italian receipes.

    Best wishes

    John

  3. Good evening Chris,

    Dietlinde enjoyed this recipe when I prepared it aabout a month ago and she asked me to prepare it again today; not for us to eat I must add. I am sure you will be pleased to read that she will let the ladies in her patchwork group sample your grilled aubergine recipe at their meeting in Klagenfurt tomorrow afternoon.

    Best wishes

    John

  4. Hello Chris

    Thanks for the explanation about antipasto misto.

    I was pleased to read that Frank has ordered a book. I really hope he finds the story interesting as well as entertaining.

    My best wishes

    John

  5. Hi John, nice to hear from you.

    I’m glad you both enjoyed the recipe. It is usually served as part of the famous antipasto misto along with many other dishes which is why I didn’t give the number of people it is designed to serve. That said, if you serve it on its own, four portions sounds about right.

    I spoke to Frank the other day and he tells me he has ordered your book on the international telegraph system, and is looking forward to reading it.

    All the best

    C

  6. Dear Chris,

    I like the introduction to your web site.

    I prepared the recipe for grilled aubergines today and Dietlinde and I both enjoyed the result. I will certainly make it again.

    You might like to consider adding a note at the head of the recipe indicating how many people the ingredients cater for. I imagine this one is for four people.

    My best wishes to you and your father,

    John

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