• 4 persons

  • 15 minutes

Grilled aubergine


  1. Heat up a grill plate. Remove the tops of the aubergines and slice them lengthwise into thin slices of about half a centimetre in thickness.
  2. Grill the slices of aubergine on both sides until they have nice dark griller marks on them. Leave the slices to cool.
  3. In a mixing bowl, combine the marinade of olive oil, vinegar or lemon juice, garlic, red pepper and parsley. Add salt and pepper to taste.
  4. Spoon the marinade onto the slices of grilled aubergine.

Variation tip: Serve the aubergine in a salad, with a nice cheese or on a bruschetta with some tomato


  • 2 aubergines
  • 1 small clove of garlic, grated
  • Small section of red pepper, finely chopped

  • 10 tbsp of extra virgin olive oil
  • One handful of Italian parsley leaves, chopped
  • 2 tl of white wine vinegar or lemon juice
  • Pepper and salt