Give these grilled aubergines seasoned with garlic, parsley and a drizzle of olive oil a serious boost. This type of Italian dressing, typically used for vegetables, is called ‘trifolato’ in Italian.

Also take a look at our mushrooms: funghi-trifolati

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

  • 1 large oval or round aubergine
  • Olive oil, 4 tablespoons
  • 2 garlic cloves, minced
  • a bunch of fresh parsley, chopped
  • a pinch of salt



In a small bowl, prepare a mixture with oil, minced garlic, chopped parsley and a pinch of salt, mix and keep aside.

Slice the aubergines lengthwise, if they are long, 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 emulsion of oil, garlic and parsley.

Place the aubergine slices in the fridge until serving time.


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