Aubergine or eggplant as it is known in the United States, is a versatile and tasty ingredient. It does especially well on the grill and comes out juicy and succulent. Aubergine has its own unique flavor and you do not need to add much to it.
In the following recipe, we are going to use olive oil, vinegar, garlic, and a few herbs to complement the flavor of this delicious grilled vegetable. You can serve it alongside any other grilled vegetables recipe or even as an appetizer with some parsley on the side for garnish. This is a particularly easy grilled vegetable recipe and the results are great.
Aubergine is used in a lot of international recipes including moussaka, a delicious ground meat dish with slices of potato and aubergine. It can also be used in stir-fries, casseroles, baked pasta dishes and more. One of the best ways to cook it though is on the grill because the dry heat cooks it to perfection. Some people say they dislike aubergine because it has a bitter flavor, but there is an easy way to get rid of that. Simply slice or chop the vegetable and sprinkle salt all over it. Then after a few minutes you will see droplets of moisture coming out. Wait about 20 minutes and then rinse it and continue with the recipe. You will notice the flavor is much milder. Of course if you enjoy the flavor of this vegetable and do not find it unpleasantly bitter, feel free to omit this step.
Although you will probably not want to eat this grilled aubergine as an entire meal, it will work as half the meal for a vegetarian, so perhaps you could serve something like a 3-bean salad on the side. If you are serving this as a side dish to go with chicken, meat or fish, then a couple of slices of aubergine per person will be enough. One aubergine will make several servings of this tasty side dish. So if you often find yourself eating the same things, why not try aubergine for a change, because the flavor is so good, especially if you use this recipe and add olive oil, balsamic vinegar, garlic and mixed herbs to the aubergine slices before barbequing them.
Once on the barbeque, the aubergine slices start to tenderize and cook, and the delicious balsamic herb mixture you applied will soak in, adding flavor to the slices. You will see the grill marks appearing and you can rotate the slices 45 degrees if you want a crisscross marking on there. This is all about the presentation though and whether or not you have grill marks, and what type, is not going to affect the flavor of this tasty side dish. Let them get charred in places though because that really does look good. Serve this side dish with chicken, meat or fish, and perhaps offer some kind of creamy dressing on the side to complement the aubergine.
- 1 large aubergine (eggplant)
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 pinch each of thyme, dill, basil and oregano
- 2 cloves garlic, finely minced
- Freshly ground black pepper
- Heat the grill until it is hot.
- Slice the aubergine into ½ inch thick slices.
- Whisk the olive oil, vinegar, garlic, herbs, salt and pepper in a small bowl and brush both sides of the aubergine slices with it.
- Grill the aubergine slices for about 15 to 20 minutes, turning once, or until they are tender and slightly charred in places.
Gently charred, these aubergine slices make the most appealing and appetizing side dish. Served with chicken, beef, pork, fish or seafood, aubergine will bring out the beauty of the whole dish, complementing whatever you choose to serve them alongside. The photo shows how rich, juicy and delicious the aubergine looks, and you can probably imagine these hot slices on the plate next to your favorite grilled food, and imagine how great the flavor is going to be. Garnish them with a sprig of parsley for an elegant presentation, and perhaps some creamy sauce too, or maybe tzatziki, for dipping.
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