Garlicky flavour for these grilled aubergine seasoned with minced garlic and parsley drizzled with extra virgin olive oil. This dressing Italian method typically used for vegetables, is called ‘trifolato’ in Italian. Great flavours to your veggies also great to be enjoyed on a crunchy bruschetta

Also take a look at our trifolati mushrooms: funghi-trifolati

Serves 4, Preparation time 10 mins, Cooking time 20 mins

  • 1 large oval or round aubergine
  • EVOO – Extra Virgin Olive Oil, 4 tablespoons
  • 2 garlic cloves, minced
  • a bunch of fresh parsley, chopped
  • a pinch of salt



In a small bowl prepare a mix with the extra virgin olive oil, chopped garlic, chopped parsley and a pinch of salt, mix and keep aside.

Slice the aubergines lengthwise if you have long ones, about 0.5 cm thick.

Heat a griddle, place the slices on it and grill them on both sides over medium-low heat. Arrange the grilled slices in layers on a plate and grease them all with the oil, garlic and parsley emulsion.

Place aubergine slices in the fridge until it’s time to serve.


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