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?
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!
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Salt every slice of aubergine
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Leave the aubergines to drain away their liquid in a colander
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Put a casserole dish full of water on top of the aubergines to help squeeze out their liquid
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Blend the garlic with the parsley and oil
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After drying the aubergine well, add to a hot frying pan with a little oil
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Make some incisions in the shape of a cross in each slice of aubergine so as to better absorb the garlic sauce
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Dress the aubergine with the garlic and parsley sauce
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Your fresh and tasty side-dish or starter is ready!
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