Aubergine grillée marinée

Ingredients for Grilled Marinated Aubergine

• 1/2 cup loosely packed fresh flat-leaf parsley leaves

• 2 cuillères à soupe de câpres égouttées

• 1 medium garlic clove, peeled and sliced

• 1/2 cuillères à café d'origan séché, de préférence sicilien

• 1/4 teaspoons minced peperoncini or red pepper flakes

• 60ml d'huile d'olive extra vierge

• Sel kasher et poivre noir fraîchement moulu

• 1 medium aubergine (350g ), peeled and sliced about 1/3" thick

• 45ml de vinaigre balsamique

How to make Grilled Marinated Aubergine

Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.

Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.

Put enough aubergine slices on the grill to cover it without crowding. Cook the aubergine until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the aubergine from the grill.

Pour the vinegar into a shallow bowl. While still hot, dip each aubergine slice into the vinegar and set it aside on a plate. Continue grilling and dipping the aubergine until all the slices are cooked and seasoned.

Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled aubergine on the parsley in a single layer. Smear each slice of aubergine with more parsley. Place a second layer of aubergine on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.

You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.

For this recipe, I don't salt or oil the aubergine; I grill it dry. This way, it has a nice chewy texture. I marinate the aubergine as soon as it comes off the grill so the flavour of the marinade penetrates.

Avertissement

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