Let Food be Your Medicine GRILLED AUBERGINE SALAD
Full of vitamins, minerals and dietary fibre and with the potential to lower cholesterol and help manage weight, aubergines are a great choice for salads, stews and beyond. The modern aubergine owes its origin to the wild version that is native to South East Asia. Prior to the middle ages it was introduced in Africa before spreading throughout Europe and the Middle East. Continental Europe owes the best aubergines recipes to its Jewish population at the end of the Middle Ages.
This recipe takes a bit longer than I would like to prepare, but I promise it’ s so worth it!
INGREDIENTS
‣ one big round-ish aubergine
‣ 4-5 garlic cloves
‣ wine vinegar
‣ extra virgin olive oil
‣ fresh or dry mint
METHOD
‣ slice the aubergine as thinly as you can
‣ heat up a grill pan and when it’ s hot enough place the slices on it, keep the slices on until cooked through
‣ place the grilled slices at the bottom of a deep dish and work in layers: one layer of aubergines, covered with one spoonful of vinegar, two spoonful of olive oil, a handful of chopped up garlic and some mint and then start over with the next layer until you have used up all slices.
Once the dish is full of aubergines, let everything cool down and place in the fridge.
This is a dish best served cold, with all the juices marinating the aubergines to perfection; perfect for a Summer day, as main dish with some crusty bread or as lovely side dish with a BBQ.
You can make this dish a day or two in advance if you keep it in a Tupperware and the taste will only improve with time-although I wouldn’ t know, I can never resist eating the whole thing on the same day!
Giovanna Franklin
16