RecipesSides

Grilled Aubergines in a Tasty Vinaigrette Sauce

by Micaela Harrasser

Prepare yourself to love these light and delicious aubergines! In some parts where it’s still warm and sunny (I am currently back home in Milan), you can still nourish yourself with gorgeous vegetables like this gigantic aubergine!

Since it’s still super hot, I decided to grill them before covering them in a light and refreshing vinaigrette to keep the dish simple, nutritious and gorgeous (I mean – did you see the face in that aubergine slice in the pic above? xD)

To make the magic happen, first you grill the aubergines to keep their flavor in while making those gorgeous ‘grill’ lines. Then you prep the vinaigrette. If you are not a fan of balsamic vinegar (its sourness is quite strong), you can either use the balsamic glaze (sweeter and less strong) or a different type of vinegar, like apple-based. Vinegar and parsley go super well with the sweet aubergines – they are light, refreshing and sour. The perfect side! 😀

Grilled Aubergines in a Tasty Vinaigrette Sauce

Serves: 2x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 large aubergine, sliced
  • 1 garlic clove
  • Extra virgin olive oil for the grill pan
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Pinch of salt
  • Fresh parsley leaves finely chopped

Instructions

  1. Place the sliced aubergine in the microwave and cook at max power for about 4 minutes (you want them to be tender).
  2. Once done, add the olive oil (enough to have a very thing layer covering everything) and rub half of the garlic clove onto the pan you will use to grill the aubergine slices.
  3. Turb the heat on to medium.
  4. Once the pan is hot, add some slices.
  5. Cook until you see those gorgeous black marks, about 2-3 minutes (the longer you cook, the less the time as the pan will get hotter).
  6. Once done on both sides, transfer the grilled aubergine slices onto a plate covered with paper towel to absorb the excess oil.
  7. Add extra oil if needed, and rub the garlic again (this time use a fork as the pan will be hot).
  8. Add the next aubergine batch.
  9. Repeat until you have grilled all the slices.
  10. Once you are almost done, prepare the vinaigrette.
  11. In a wide bowl, add the oil, vinegar, salt and chopped parsley and mix with a fork.
  12. Take one aubergine slice and soak it on both sides into the vinaigrette.
  13. Repeat with all of them.
  14. The dish is ready! Enjoy it lukewarm or cold!

 

Notes

Storage: it's best to eat them freshly cooked. Otherwise you can store them in the fridge for up to one day.

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