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About this recipe:
Aubergine slices are brushed with olive oil and sprinkled with coriander seeds. They are then grilled and drizzled with a basil and lemon juice dressing. Serve as a side dish.
1 large aubergine, cut lengthways into six 5mm slices
4 tablespoons extra-virgin olive oil
1/2 teaspoon coriander seeds, coarsely cracked
2 teaspoons lemon juice
1 tablespoon chopped fresh basil
salt, to taste
- Preheat the grill and set the grill rack about 15cm from the heat source.
- Brush both sides of each aubergine slice generously with olive oil; arrange in a single layer in the bottom of a grill pan. Scatter about half of the cracked coriander seeds over the aubergine slices.
- Cook under the grill until browned, 5 to 6 minutes. Flip and season with the remaining coriander seeds; cook under the grill until browned, 3 to 4 minutes.
- Whisk the lemon juice, basil and salt together in a bowl; drizzle over the grilled aubergine slices. Serve warm.
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