Sides and Sauces/ Vegetarian/ Winter Menu

Grilled Aubergine | Delishiousl​y​​ Fresh and Simple ​|

Grilled Aubergine

Grilled Aubergine, Eggplant, Brinjal or Melanzane in Italian. This simple vegetable has many names in many cultures. Regardless of what its called, it makes a very big contribution to European, Mediterranean, Indian and Middle Eastern Cuisine.

This dish is Italian inspired and can be served as a warm side salad at a barbecue or even as a delicious alternative for the Sunday Roast. I love the colour and the way the Grilled Aubergine absorbs the flavours of the herbs and spices that it cooked with. This recipe is so simple and easy to prepare. I hope you love it as much I do.

Gilled Aubergine

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 10 minutes Cooking Time: 20 minutes

This dish is Italian inspired and can be served as a warm side salad at a barbecue or even as a delicious alternative for the Sunday Roast. I love the colour and the way the Grilled Aubergine absorbs the flavours of the herbs and spices that it cooked with. This recipe is so simple and easy to prepare. I hope you love it as much I do.

Ingredients

  • 4 Aubergines
  • 3 tbsp olive oil
  • 1 tsp dried oregano leaves
  • 2 red onion, sliced into quarters
  • 3 tbsp red wine vinegar
  • 1 tsp sea salt
  • 1/4 cup extra-virgin olive oil
  • 4 1/2 tsp cold water
  • 1 garlic clove, minced
  • 1 tbsp fresh oregano leaves, (optional)

Instructions

1

Preheat oven to 475F.

2

Slice aubergines in quarters lengthwise, keeping the stalks on.

3

Combine olive oil with dried oregano in a very shallow roasting pan.

4

Add the eggplants, cut-side down, and swirl them gently around in the oil, then turn them over so they are cut-side up.

5

Bake in centre of oven until tender and golden, 18 to 20 min.

6

Combine onion, vinegar and salt in a medium bowl. Let stand 20 min.

7

Remove the onion from the bowl.

8

Whisk in extra-virgin olive oil, cold water and garlic.

9

Transfer aubergine to a platter.

10

Pour onion dressing over the aubergine.

11

Let stand until aubergine comes to room temperature, about 30 min.

12

Sprinkle with fresh oregano before serving.

Notes

Italian rustic loveliness. Bake the aubergine with the stalks on. Serve at room temperature with red onion dressing on top.

Wine Matching

We served this dish with Roasted Lamb. The gentle taste of the Merlot really worked well for this dish as well as the main. Available from Naked Wines.

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