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?
Cherry tomatoes in organic sauce
Ceramic garlic scraper
"Giardiniera" mixed vegetables in extra virgin olive oil
Dried aubergine pesto, with Bronte pistachio
Tarallini garlic, olive oil and hot pepper
Ready made tomato sauce with sun-dried tomatoes
Figs sauce (Vincotto)
Natural whole organic asparagus in glass
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!
Make some incisions in the shape of a cross in each slice of aubergine so as to better absorb the garlic sauce