This is the aubergine salad that you find in every Italian deli it is that with cured meat and cheese as part of an antipasti course. Most Italian restaurants and food shops buy it in tubs from a food company but you can make it fresh at home easily. It lasts a week in the fridge. It makes an ideal dish to serve as part of an antipasti course or as a vegetarian mezze.
Serve 6 as a starter or side dish or as part of an antipasti course.
2 medium aubergines
2 garlic cloves, peeled and chopped finely
Extra virgin olive oil, preferably fruity
1/4 bunch fresh parsley, chopped
2 teaspoons dried oregano
Pinch of dried chilli
Small pinch of sugar
Juice of 2 lemons
1. Cut the aubergine into slices and sprinkle lightly with salt.
2. Heat a cast iron griddle pan until you can barely hold your hand an inch above it. Add a layer of aubergine slices and cook until each side is marked with grid lines and lightly coloured.
3. Mix the lemon juice with the sugar, dried chilli, oregano and fresh parsley and enough olive oil to give you a runny mixture. You’ll need enough to brush each layer of aubergine.
4. Add a little of the oil mixture to the dish. Layer the aubergine in the dish, sprinkling chopped garlic on each layer and drizzling with the lemon juice mixture, finishing with a layer of aubergine. Brush the top layer with more of the flavoured oil. Pour more olive oil from the bottle over the aubergine so that it is completely covered. Marinate for 3 to 4 hours before serving.
– This aubergine dish lasts 3 to 4 days if you cover it tightly with clingfilm and store it in the fridge. Always bring the melanzane grigliata back to room temperature before serving to allow the olive boil to soften.
How to get the most juice from a lemon.
Place a lemon in a microwave for 10 to 20 seconds on low heat. This softens their skin and allows you to retrieve more juice from the lemon. If you don’t have a microwave roll the lemon across the table a few times to loosen the skin a little ( (this works even better when you do it with limes).