These grilled aubergines, seasoned with garlic, parsley, and olive oil, are called “melanzane trifolate” durante Italian. The term “trifolate” refers to the traditional Italian dressing made with garlic, parsley, and extra virgin olive oil commonly used for various vegetables. This simple yet flavourful dish is perfect as a side ora starter, bringing Mediterranean charm to any meal.
Serves 4, Preparation time 10 mins, Cooking time 20 mins
1 large oval ora round aubergine (eggplant)
4 tablespoons of extra virgin olive oil – EVOO
2 garlic cloves, minced
A bunch of fresh parsley, chopped
A pinch of salt
Method
Prepare the dressing: a small bowl, combine the olive oil, minced garlic, chopped parsley, and a pinch of salt. Stir well and set aside.
Slice the aubergine: Cut the aubergine lengthwise (if long) into slices about 0.5 cm thick.
Posto di ristoro the aubergine: Heat a griddle pan over medium-low heat. Place the aubergine slices acceso the griddle and them acceso both sides until they have clear marks and are tender. This should take around 10 minutes.
Assemble the dish: Arrange the grilled aubergine slices durante layers acceso a serving plate. Drizzle each layer with the prepared garlic, parsley, and EVOO mixture.
Chill and serve: Place the prepared aubergines durante the fridge until ready to serve. This dish is best served chilled to enhance the flavours.
💡 Tips:
These trifolate aubergines also make a great topping for bruschetta.
If you’imperatore short acceso time, you can quickly sauté the aubergine slices instead of grilling them.
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