Aubergine in garlic sauce

Perhaps the ultimate summer vegetable, especially in view of the number of different dishes it is capable of contributing to, is the aubergine. Known since ancient times, it did not, in fact, enjoy a good reputation with the Romans (the name can roughly be translated as ‘apple of madness’), although these days it has earned a place of honour amongst summer produce. Today we suggest a lovely side dish, rich in aroma and taste, perfect for the summer: aubergine with garlic sauce, a winning combination perfect for adding a touch of personality to a main course. Don’t forget, however, to pay proper attention to the quantity of garlic you use, as failing to do so could ruin your delicious side dish. This dish could also be served as a rather posh starter, especially if coupled with some lovely crusty bread. Are you ready to impress your guests with your creativity?


  • eggplant 300 grams
  • salt
  • extra virgin olive oil
  • parsley 16 grams
  • garlic 1 clove
40 minutes Total time
10 minutes Active time
Serves 4 persons
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Cut the aubergine into slices 1.5 cm thick. Salt them all and put them in a colander with a weight on top and leave to drain the water for 30 min. Prepare the garlic sauce: blend together with a hand blender the garlic, parsley and oil so as to obtain a tasty sauce. Pat dry the aubergine and arrange in a frying pan with a little oil. When they are nicely browned, make some incisions in the aubergine with a sharp knife so that the sauce penetrates deeper into the veg. Now spread all the aubergines with plenty of garlic and parsley sauce, and enjoy!

Aubergines should not be eaten raw, because due to their high content of solanine they are indigestible and distinctly unpleasant to the palate.
Did you know that aubergines are known for their ability to absorb seasonings and flavourings? Be careful therefore that you don’t overdo them: you could turn a light vegetable meal into a calorific bomb!

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