This is a really simple dish that can be grilled or cooked on the barbeque. It’s fantastic in salads, sandwiches or as part of a mezze platter. On my recent trip to Sicily I was totally overwhelmed with delicious aubergine which was a key ingredient in any sandwich that I had. The aubergines in Sicily are absolutely massive and are a beautiful purple colour, piled up in the markets oozing deliciousness before you’ve eaten cooked them. The one regret I have of the holiday is not doing any cooking myself as it would have been amazing to use their fresh produce. However, back home in the UK and teased by the sun I’ve been getting my fix from batches of grilled aubergines.
You can substitute olive oil for your preferred type of oil. Lemon juice can be fresh or from a bottle. If you’re not a chilli fan feel free to omit the chilli or replace with another spice or herb. As you can see this is super super simple so can be adapted in a number of ways. You can also use the marinade as a salad dressing or to coat any other veg for grilling.
- 1 medium aubergine
- 3 tbsp olive oil
- 1-2 cloves of garlic
- 1 tbsp lemon juice
- ½ tsp chilli flakes or paprika (optional)
- black pepper
Cut the aubergine in to 1 cm slices and sprinkle with a good pinch of salt to draw the moisture out of the aubergine. Leave them to stand for 20-30 minutes then dry them with some kitchen roll.
Meanwhile, mix the rest of the ingredients together. Once the aubergine is drained coat the slices in the mix.
Place direct on the barbeque or grill and cook, turning regularly, until soft and chargrilled on both sides.