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.

 

 

 

 

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