Grilled aubergines are one of my favourite things. Whether as a main dish, a starter, or a side dish, this vegetable can do it all. This recipe is from one of my favourite cook books, famous for its surprisingly simple but absolutely delicious dishes!
Ingredients (3-4 servings):
3 Aubergines
140ml Olive Oil
Salt & Pepper
5 Cloves of Garlic
1 fresh red Chili Pepper
2 slices of Toast Bread
Method:
Preheat your oven to 220°C. Wash the aubergines and cut them in half lengthwise. Use a small knife to pierce the cut-side of the aubergine several times. Place the aubergines with the cut-side facing upwards in a baking tray, and pour a solid 100ml olive oil over them. Generously add salt and pepper, then turn them with the cut-side facing down and grill them in the oven for about 40-50 minutes (they should be nice and golden, and super squishy when ready).
Meanwhile, thinly slice the garlic and chili. Slice the piece of bread into crouton sized little squares. In a large pan, heat the remaining 40ml olive oil at medium high heat and add the garlic and chili. Cook them for around 1-2 minutes, until the garlic is slowly starting to golden (not brown yet!). Add the bread pieces to the pan and season with salt and pepper. After about 3-5 minutes the bread pieces should become crispy golden and the garlic turned slightly brown. Remove the pan from the heat.
Once ready, place the aubergines on a serving plate and add the croutons, garlic and chili over the top. Enjoy with some jewelled rice and/or Raita (see recipe: Dinner Party), or as they are :)
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