This aubergine salad, griddled to perfection and seasoned with balsamic vinegar and garlic, is a wonderful complement to any meal or even by itself as a vegetarian dish.
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3 medium aubergines, sliced
coarse sea salt, to taste
3 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
4 tablespoons balsamic vinegar
1 clove garlic, minced
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Method Prep:7min › Cook:7min › Ready in:14min
Sprinkle slices of aubergine with sea salt. Let it stand for 10 minutes. Thoroughly rinse slices and pat them dry with kitchen paper.
Warm a griddle pan over a medium-high heat. Brush both sides of the aubergines with olive oil. Lay out over the griddle pan and cook on both sides until tender, around 3 to 4 minutes on each side. Place them on a serving platter.
Prepare the dressing with leftover olive oil, salt, pepper, balsamic vinegar and minced garlic. Mix well and drizzle on top of aubergines. Serve warm or allow to cool before serving.