Griddled Aubergines with Salsa Verde and Tomatoes

16 Jun

Our recent month in Spain was less of a holiday and more of a race to get through a list of household chores and maintenance, family visits and dealing with banks, bills and bureaucracy. Still, it had to be done, and there were of course a few special times of relaxation and fun with family and friends. Sometimes, though, it was nice just to have a couple of hours at our little cortijo (that’s a house in the country in Spain) and relax with a meal and a bottle of wine.

Berenjenas y Limones 001

The weather was all rather unpredictable going from an initial 40 degrees which knocked us sideways, to down below 20 degrees.  Then it jumped around from lovely to grey and cloudy, rainy and windy, then back to lovely. Honestly, we could have been in England! When we did have a comfortably warm day, we fired up the barbecue and cooked and ate outside. Some days we ate meat, but after a few weeks of a meat heavy diet, we craved vegetables. Luckily we were gifted an awful lot of salad so made a local gazpacho. Sounds weird but it works, trust me!

Big Man is not a fan of aubergines, but he did give this dish a go and grudgingly agreed that it was “comestible” – that’s Spanish for edible! Luckily we also had salmorejo (another variation of the more traditional gazpacho) my very favourite summer soup, to save him from fading away and I feasted on most of the absolutely delicious aubergine.

Ingredients (to serve 2 as a main course)

  • 1 large aubergine sliced into ½ cm slices lengthways and brushed lightly with olive oil on both sides
  • Some salsa verde (Spanish style) or just make up a mix of fresh olive oil with some finely chopped garlic, herbs and a pinch of salt
  • A large tomato, finely chopped
  • A finely chopped chilli (optional)

Fire up the barbecue if the weather permits or heat up a griddle pan. I never salt my aubergines as I really don’t find them bitter. Feel free to do this if you like, but don’t, of course, brush them with oil until you’ve rinsed them.

Berenjenas y Limones 004

Grill lightly on both sides and drizzle over some salsa verde. Cover tightly with foil or cling film so that they sweat slightly, and absorb the dressing at they cool down. Serve at room temperature with the tomato and chilli sprinkled over. That’s it, easy eh?!

For another grilled aubergine dish, take a look here.

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69 Responses to “Griddled Aubergines with Salsa Verde and Tomatoes”

  1. cookinginsens June 16, 2015 at 16:15 #

    Yes, when I read the title I knew I wanted these 🙂

  2. aspoonfulofnature June 16, 2015 at 16:20 #

    que buena pinta 😀

    https://aspoonfulofnature.wordpress.com/

  3. Sawsan@ Chef in disguise June 16, 2015 at 16:32 #

    I never salt eggplants as well! I never find them bitter!
    Everyone seems to be racing this year! Life can be hectic at times but a day spent in the sun with loved ones is a great way to recharge 🙂
    I have never tired eggplants with salsa verde, I need to change that real soon

    • Chica Andaluza June 16, 2015 at 18:04 #

      I think maybe I’m just to lazy to salt them! Like you though, have never had a problem with bitter ones.

  4. Ria June 16, 2015 at 16:42 #

    Delicious! I like the tip to use cling film to make them sweat and absorb the dressing – I’ll be pinching that tip xx

  5. Mad Dog June 16, 2015 at 16:47 #

    I love barbecued aubergines and great tip for allowing them to absorb the dressing 😉
    I remember someone telling me that these days aubergines have been bred to contain less moisture and therefore salting isn’t as necessary as it used to be. I can’t back that up with any hard facts but I did read many times, that salting aubergines removes moisture and bitterness. Here’s one such example:
    https://www.exploratorium.edu/cooking/icooks/ask.html

    • Chica Andaluza June 16, 2015 at 18:06 #

      Interesting article – at least it explains the reasoning. I suppose if you buy aubergines out of season or not so fresh they could be bitter, but by the time I’ve done with them they don’t seem to have any bitterness!

      • Mad Dog June 16, 2015 at 18:45 #

        I suspect that if they have bred out some of the liquid content, the same may be true for bitterness… and finally I found something to back that up:
        http://eol.org/pages/581188/details

      • Chica Andaluza June 16, 2015 at 20:22 #

        Ooh – but steer clear of the wild ones (a bit like wild asparagus)!

      • Mad Dog June 16, 2015 at 20:31 #

        It does make you wonder how people ever started eating some things. Imagine all the people who’ve died over the centuries tasting mushrooms, toadstools, berries, etc.

      • Chica Andaluza June 17, 2015 at 11:56 #

        ….and olives – who would have thought about soaking them?!

      • Mad Dog June 17, 2015 at 12:06 #

        …and they have to be soaked for a long time!

  6. Soup Guru June 16, 2015 at 17:16 #

    Lovely! I also like aubergines and salmorejo a lot! Hope you’re having a nice summer 😀

    • Chica Andaluza June 16, 2015 at 18:06 #

      Love Salmorejo – made it a lot in Spain when we grew lots and lots of tomatoes!

  7. chefconnie June 16, 2015 at 17:26 #

    That dish looks so tasty and light. My hubs does not like aubergines that much either. He would say they were edible as well. Hope your transition goes well.

    • Chica Andaluza June 16, 2015 at 18:07 #

      These men of ours just don’t know what they’re missing – oh well, more for us this way!

  8. Aruna Panangipally June 16, 2015 at 17:37 #

    Sounds delicious. I love both aubergines and salsa verde. Bookmarked this to try. 🙂

  9. bitsandbreadcrumbs June 16, 2015 at 21:02 #

    I like eggplant in things, like babaganoush and with goat cheese in a sandwich, but am not a huge fan overall. However, this recipe looks good enough to make me give them another go. I love salsa verde and I’ll bet it’s delicious on eggplant. 🙂

  10. themateriallady June 16, 2015 at 21:24 #

    I would enjoy that (as would my daughter) but again The Management would behave as though I was trying to starve or poison him. Maybe it’s just a man thing?

  11. Eha June 17, 2015 at 03:05 #

    Often have eggplant as my main meal of the day: have some ‘mean’ stuffed recipes for such. But have again learned from you: never thought of covering whilst cooling to increase flavour – rather obvious if one thinks about it: winter or not shall enjoy the ‘next experience’!!

    • Chica Andaluza June 17, 2015 at 11:59 #

      It’s so filling and satisfying, I really enjoy it. And in winter (at least, in England when only the brave fire up the bbq) it’s just as good done on the griddle pan! Glad you liked the little tip – really helps them absorb the dressing.

  12. Foodfhonebook June 17, 2015 at 04:28 #

    Reblogged this on Foodfhonebook and commented:
    Great appetizer menu item
    Foodfhonebook

  13. Saiful Bahri June 17, 2015 at 06:05 #

    Purple eggplant is also delicious when boiled and then make tomato sauce . Mrs. Chica can be tried later . And Eggplant purple similar tastes like mushrooms .

  14. Tandy | Lavender and Lime June 17, 2015 at 08:31 #

    At least you had amazing food to reward you for dealing with the banks etc.!

  15. Celia @ Fig Jam and Lime Cordial June 17, 2015 at 09:28 #

    Men! Comestible indeed, it looks delicious! 🙂 I’m glad you had a good time in Spain, hope you’ll be back there before too long. Much love xxx

    • Chica Andaluza June 17, 2015 at 12:01 #

      Thanks Celia – at least he’s honest with me. And when he likes something a lot, he’s not stinting with his praise J

  16. Karen June 17, 2015 at 14:41 #

    I’m sure you were very busy while on the mountain, experiencing both good and sorrowful and times. I’m sure you were happy to have been there no matter the circumstances. I would have been very happy to have eaten Big Man’s share of the eggplant. I have all the plants and herbs growing in my garden to make this dish. Love the tip…it is one of those things that you wonder why you never thought of it yourself. Thanks!

    • Chica Andaluza June 17, 2015 at 15:29 #

      You are so right about our experience on the mountain. The best was that we got to spend time with Big Man’s mum who is nearly 90 and who has Alzheimers – but she knew him several times and that was wonderful! So glad you liked my little tip – I didn’t even think of it as a tip, it’s just something I do J

  17. Food,Photography & France June 17, 2015 at 17:48 #

    Another great idea….I have a wonderful striped aubergine in the fridge and a garden full of herbs…what am I waiting for:)

  18. narf77 June 17, 2015 at 22:25 #

    Yummo! All of my favourite things on one plate 🙂

    • Chica Andaluza June 17, 2015 at 23:00 #

      Yay – we’ll eat this when we meet one day! And then cake… which you’ll be making 😉

      • narf77 June 18, 2015 at 20:57 #

        “Cake” as in the singular? I am disappointed in your Ms Chica! The word “FEAST!” comes to mind 😉

      • Chica Andaluza June 18, 2015 at 21:03 #

        Feasting and fiesta-ing!!

      • narf77 June 18, 2015 at 22:04 #

        NOW you are talking! 😉

  19. Gather and Graze June 18, 2015 at 08:40 #

    So lovely and summery Tanya… and perfect done on the bbq!

    • Chica Andaluza June 18, 2015 at 12:36 #

      Everything seems to taste better when cooked and eaten outdoors in the sunshine!

  20. The Seas Of Mintaka June 20, 2015 at 18:17 #

    I am going to make this as I love aubergine! But I think I will have to eat it alone since my lumberjack son only wants hamburgers! Well hamburgers, chorizo, sausages, pork chops……… I think men must be genetically programmed for meat or something, maybe cuz they used to catch them?

    • Chica Andaluza June 20, 2015 at 19:23 #

      I think you may have hit on something interesting there!!

  21. TheDorsetFinca June 20, 2015 at 18:50 #

    This looks like such a lovely recipe but I am still unsure about whether or not I like aubergine… they have an odd texture. Maybe I need to give them the benefit of the doubt 🙂

    • Chica Andaluza June 20, 2015 at 19:24 #

      L some folk just don’t get on with aubergines….maybe roasted and puréed?!

  22. Tortilla for tea June 22, 2015 at 12:51 #

    I like the fact you’ve got your Antonio Barbadillo ready to drink with those lovely looking berenjenas. Where I go in Spain every year (a little village in the Sierra de Aracena, Huelva), that’s pretty much the only white wine available, except gasolina, the rough white wine in a box, that only costs a few centímos a glass! I love salsa verde too, especially when it’s served with pescada a la plancha. I also much prefer salmorejo to gazpacho, especially with a bit of chopped jamón on top!

    • Chica Andaluza June 22, 2015 at 17:49 #

      We now have a few more wines available where we are but we do enjoy Barbadillo (or Antonio Banderas as a pal of mine calls it)!

  23. restlessjo June 22, 2015 at 23:04 #

    Sounds good to me. I’d better have Big Man’s share if he’s not too fussed 🙂

  24. Lynn June 23, 2015 at 16:29 #

    Where has the spanish version gone? I was using it to increase my vocabulary!!

    I love an aubergine.

  25. boneka wisuda July 8, 2015 at 08:56 #

    that food makes me want to eat a lot.

  26. Jaketanakkarakter July 10, 2015 at 14:24 #

    Nomnom ini pasti enak bangetyy

  27. jamuherbalginjal July 31, 2015 at 06:38 #

    This is fried eggplant sauce ???

  28. obatherbalpalingmurah August 23, 2015 at 15:56 #

    Thank you for cooking recipes . Once you clever creative cooking.

  29. kaoskarakter October 9, 2015 at 23:16 #

    seems delicious of all, I liked the dishes are made from eggplant

  30. Dety October 12, 2015 at 02:01 #

    The recipes were simple but tasty and healthy

  31. Maulana Angga November 13, 2015 at 04:57 #

    Another great idea…. make me want to eat hehe

  32. Suci Purnamasari March 3, 2016 at 06:55 #

    that makes this food very creative and nutritious. I like

  33. Debby Aripianusari May 7, 2016 at 03:41 #

    hemm i think the food seen very tasty 😀

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