Feed your appetite for cooking with Penguin’s expert authors
Grilled Aubergine Salad
Grilled aubergine salad from Sophie Grigson. This mouthwatering vegetarian dish is made up of aubergines, crushed garlic, red wine vinegar and mixed herbs.
Introduction from Sophie Grigson
A favourite salad of mine – a dark gleaming mass of aubergines, smoky and rich with a garlicky hiss. Grilled aubergine slices, simply salted, then brushed with oil and seasoned before grilling, are good hot, too.
Ingredients
2 large aubergines
Salt
2–3 tbsp chopped fresh mixed herbs, including flat-leaf parsley, basil and/or chives
For the dressing:
1½ tbsp white or red wine vinegar
1–2 cloves garlic, peeled and crushed
7 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
Method
To make the dressing, mix the vinegar with the garlic, pepper and a little salt. Whisk in the olive oil a tablespoonful at a time.
Slice the aubergine into 1cm (½in) thick discs. Sprinkle lightly with salt and leave for 30 minutes to 1 hour. Wipe dry with kitchen paper. Toss with half the dressing. Grill, close to the heat, until browned on both sides. Toss with enough of the remaining dressing to moisten, then leave to cool. Toss with the chopped herbs and serve.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.