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Griddled aubergine salad

  • 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
  • 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.