Griddled and ‘trifolate’ aubergines, here is a perfect side dish to accompany meat and fish dishes or even to eat it as it is on bread slices.
The term ‘trifolato’ in Italian means cooking vegetables adding oil, garlic and parsley. It is a classic method of the Italian gastronomic tradition as per these mushrooms: http://funghi-trifolati-italian-sauteed-mushrooms
Serves 4, Preparation time 10 mins, Cooking time 15 mins
- a large oval (or round) aubergine
- half a glass of Extra Virgin Olive Oil – EVOO
- a clove of garlic, minced
- a bunch of parsley, chopped
- a pinch of salt
- Chilli pepper flakes, to taste – optional
In a bowl prepare an emulsion with oil, minced garlic, salt and chopped parsley – if you like also chilli pepper flakes, they will give a slightly spicy twist. Stir and set aside.
Cut the aubergine lengthwise and about 0.5 cm thick.
Heat a griddle pan, place the slices on and grill them on both sides waiting for the dark lines to form. Place the griddled slices in layers on a plate and grease them all with emulsion and a pinch of salt.
Put in the fridge until serving time.