griddled aubergines times two

July 23, 2009

As a frequent user and big time fan of aubergines, it’s important to have a side dish in my repertoire to whip out at any dinner party. While I was working on a farm in Italy I learned this recipe from the chef there. It’s simple, yet tasty beyond belief. It slightly resembles a dish I made a few weeks earlier when I threw a Greek dinner party for my friends from the seaturtle program. It has a few more ingredients on there, but is similar.

griddled aub

Italian griddled aubergines

two aubergines
a lemon
olive oil
finely chopped garlic

Slice the aubergines sideways, about one centimeter thick and salt them on both sides. Leave them standing like that for about half an hour. It takes out the water and some bitterness. In the meantime add the finely chopped garlic to about 1/4 cup of olive oil. Now back to the aubergines; rinse the salt off. Heat up the griddle pan, nice and hot and griddle the aubergine slices until they are slightly charred on both sides. Lay the finished ones on a plate, slightly overlapping each other. When you have finished, brush on the lemon juice and then drizzle over the oil/garlic combination. Ready to serve.

Greek griddled aubergines

griddled aubergines greek style

2 aubergines
olive oil
one lemon
finely chopped garlic
220 grams feta cheese
handful chopped parsley
handful chopped coriander

I’s the same process with the aubergines as above, except the aubergines can be brushed with oil before putting them in the griddle pan. Mix together the lemon juice, olive oil and garlic, and drizzle it over the aubergines. Let the mixture soak in for about five minutes before scattering on the feta cheese and herbs.
(recipe found on bbc good food website)

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