Skip to main content

Grilled Aubergine with Mint

If bored of the usual side dishes of bland vegetables this should tantalise those taste buds. This dish can be served either as a starter with a juicy mozzarella or as a side for your main - to be served at room temperature.

Ingredients:
(Serves 3-4)
  • x3 large aubergines
  • Generous helping of fresh mint
  • 1 clove of garlic
  • Balsamic Vinegar
  • Extra virgin olive oil
Give the aubergines a good wash then slice into 0.5cm thick circular slices, put in a large bowl sprinkling each layer with salt to remove its natural bitterness, set aside for 15-20mins.

Preheat oven* at 200C.
Finely chop the mint and cut the garlic clove into quarters, set aside.

Rinse off the salt from the aubergines then squeeze approx. 5-6 slices in-between the palm of your hands to remove the excess water.

Brush the aubergines with a little olive oil and place on a grill and cook for about 10mins turning at half-time.

Soak each slice of aubergine in balsamic vinegar then transfer to a bowl, drizzle a generous amount of olive oil and sprinkle some mint between each layer, add the garlic and mix well.

Garnish with mint.





Tried It? Liked It? Tweaked It? Let me know!

    
      Patz x

*If you have time, cook the aubergine on a griddle pan or on the barbecue for extra flavour.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.         Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs unt...
7 comments
Read more

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!  Ingredients: (Serves 24-28 portions) Sponge (by Peggy Porschen) 250g plain chocolate 335ml milk 570g soft light brown sugar 210g butter, softened 4 large eggs 365g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch of salt 15g cocoa powder Salted Carmel Buttercream (by Ren Behan) 250g butter, softened 500g icing sugar 3 tbsp. caramel sauce Ganache 150ml double cream 175g plain chocolate 1 tbsp. caramel sauce Preheat oven to 160C. Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the cris...
2 comments
Read more

Crispy Baked Potatoes with Rosemary & Parmesan

This side dish goes with anything and happens to be a childhood favourite of mine... Ingredients: (Serves Four) 1kg, Maris Piper Potatoes Extra Virgin Olive Oil Rosemary 1 clove of garlic, whole   Salt & Pepper Parmesan, grated Preheat oven to 200C - with the baking tray inside. Wash and peel the potatoes. Cut the potatoes into small pieces and dry with kitchen towel. Take the heated baking tray from the oven and place on the hob (medium heat) adding a generous drizzle of olive oil, potatoes, salt, pepper, garlic and rosemary. Mix well making sure the potatoes are well coated. Roast in the oven for at least 35mins, during that time turn the potatoes regularly with a spatula to ensure an even colour. Add the grated Parmesan and roast for another 5-6mins. Remove the potatoes from the oven, season to taste, then serve. For a touch of naughtiness add some tasty diced pancetta, delicious!     Tried It? Like...
2 comments
Read more