Please enter the email you’re using for this account.
Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Although simplicity itself to make, the success of this dish relies on griddling/grilling the aubergines/eggplants perfectly. There is nothing worse than an undercooked aubergine, so make sure you baste with plenty of oil, and don’t let the pan get too hot or the aubergines will burn before they brown – they should gently sizzle. Add a little crushed or chopped garlic to the dressing, if you like, but the mint and lemon flavors are quite delicate so show restraint.
2 medium aubergines/eggplants (about 500 grams/1 pound 2 ounces)
100 milliliters/ scant 1/2 cup Tuscanini Extra Virgin Olive Oil for dressing, plus more for basting
finely grated zest and freshly squeezed juice of 1 lemon
2 tablespoons Tuscanini Balsamic Vinegar
1–2 teaspoons sugar
4 tablespoons very coarsely chopped (cleaned) mint, divided
sea salt
freshly ground black pepper
To make the dressing, put the oil, lemon zest, and juice, and balsamic vinegar in a bowl and whisk well. Add the sugar and salt and pepper to taste – it should be fairly sweet. Stir in half the mint, then set aside.
Heat a ridged griddle/grill pan until hot or light a barbecue and wait for the coals to turn white. Cut each aubergine lengthways into eight thin slices, brush liberally with olive oil, add to the pan or barbecue, and cook for two to three minutes on each side until golden brown and lightly charred. Arrange the slices on a large platter and spoon the dressing over the top.
Cover and set aside so that the aubergines absorb the flavors of the dressing. Sprinkle with the remaining chopped mint and serve warm or at room temperature.
From The Italian Kitchen: More than 85 Delicious Recipes, from Antipasti to Zabaglione by Maxine Clark, published by Ryland Peters & Small. Photograph by Peter Cassidy © Ryland Peters & Small.
Purchase on Amazon
How Would You
Rate this recipe?
Reviews