These grilled aubergines, seasoned with garlic, parsley, and olive oil, are called “melanzane trifolate” in Italian. The term “trifolate” refers to the traditional Italian dressing made with garlic, parsley, and extra virgin olive oil commonly used for various vegetables. This simple yet flavourful dish is perfect as a side or starter, bringing Mediterranean charm to any meal.

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

  • 1 large oval or round aubergine (eggplant)

  • 4 tablespoons of extra virgin olive oil – EVOO

  • 2 garlic cloves, minced

  • A bunch of fresh parsley, chopped

  • A pinch of salt

Method

  1. Prepare the dressing: In a small bowl, combine the olive oil, minced garlic, chopped parsley, and a pinch of salt. Stir well and set aside.

  2. Slice the aubergine: Cut the aubergine lengthwise (if long) into slices about 0.5 cm thick.

  3. Grill the aubergine: Heat a griddle pan over medium-low heat. Place the aubergine slices on the griddle and grill them on both sides until they have clear grill marks and are tender. This should take around 10 minutes.

  4. Assemble the dish: Arrange the grilled aubergine slices in layers on a serving plate. Drizzle each layer with the prepared garlic, parsley, and EVOO mixture.

  5. Chill and serve: Place the prepared aubergines in the fridge until ready to serve. This dish is best served chilled to enhance the flavours.

💡 Tips:

  • These trifolate aubergines also make a great topping for bruschetta.

  • If you’re short on time, you can quickly sauté the aubergine slices instead of grilling them.

 

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)
Loading...