Griddled Aubergines with Salsa Verde and Tomatoes

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.

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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.

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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.