Grilled aubergine with olive oil

Grilled aubergine with olive oil

Grilled aubergine with olive oil is a dish that shows how simplicity and quality go hand in hand. With just a few ingredients, you bring to the table a dish that tastes delicious, is nutritious and fits perfectly with a Mediterranean dinner. The soft texture of the aubergine and the rich flavour of L'Oro Verde di Puglia olive oil form a tasty duo that can be eaten hot or cold.

A tribute to simplicity

In southern Italy, aubergines are often served as an appetiser or side dish, usually with nothing more than salt, olive oil and a little garlic. The strength of this recipe lies in relying on good produce. While grilling, the aubergine absorbs the flavour of the oil and turns into a silky, almost creamy vegetable with a slightly smoky touch.

Ingredients (for 2 persons)

• 2 medium-sized aubergines
• 3 tablespoons L'Oro Verde di Puglia olive oil
• 1 clove of garlic, finely chopped
• Sea salt and black pepper
• Fresh parsley (optional)

Preparation

1. Cut the aubergines lengthwise into slices of about half a centimetre.
2. Sprinkle the slices with some salt and drain on kitchen paper for 15 minutes to reduce the bitter taste. Then pat dry.
3. Heat a grill pan or barbecue and brush the aubergine slices with olive oil.
4. Grill them on both sides until soft and nicely browned (about 3-4 minutes per side).
5. Drizzle with extra olive oil, garlic and chopped parsley, if desired.

Serve with fresh bread or burrata

This grilled aubergine is delicious with a piece of rustic bread, fresh burrata or as part of an antipasti dish. Taste how the olive oil from L'Oro Verde di Puglia gives the vegetable an extra layer of flavour - subtle, but unmistakably present.