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About this recipe: I used this title because after you cook aubergines this way, you can use them in so many savoury dishes. I get many compliments each time I serve them, either as a salad, a side dish, in a sandwich or with spaghetti.
If you prepare them the day before, they will taste better.
These pass-par-tout aubergines can be used in many ways : a) in a sandwich, topped with a slice of feta cheese b) as a salad, covered with greek yoghurt of sour cream c) over cooked spagetti, topped with rich tomato sauce (napolitana) and crumbled feta cheese, d) over slices of white toasted bread drizzled with some extra virgin olive oil, on their own, or topped with crumbled feta cheese, d) accompanying grilled steaks, burgers, fried or grilled fish, poached eggs etc.