Grilled aubergine with parsley and garlic oil, feta and pine nuts – a perfect side for the barbecue, for a roast chicken or on a tapas table.
It takes no time to make, but do let the aubergine slices sit with salt for about 30 minutes before you cook them. This draws out the bitterness and excess moisture from the aubergine.
Grilled aubergine with parsley, garlic and feta
An easy, flavourful side dish – just give the slices a quick turn on the barbecue or griddle pan.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
- 2 large aubergines
- 50 ml olive oil
- 1 handful flat-leaf parsley, finely chopped
- 2 cloves garlic, finely grated or crushed
- 100 g feta
- 1 handful pine nuts
- Salt and pepper
- A little oil for the pan, if needed
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
- Rinse the aubergines thoroughly and cut them into thick slices, about 1 cm thick.
- Sprinkle the slices lightly with salt on both sides, place them in a colander, cover with a tea towel and leave for about 30 minutes. This draws out the bitterness and excess moisture.
- Meanwhile, mix the olive oil with the parsley and garlic, and season with salt and pepper.
- Toast the pine nuts in a dry frying pan until light golden and fragrant.
- Pat the aubergine slices dry with a tea towel or kitchen paper to remove the excess moisture and salt.
- Heat a griddle pan (or the barbecue) over a high heat and brush it with a little oil. Grill the aubergine slices for about 3-4 minutes on each side, until they are tender and have clear grill marks.
- Transfer the slices to a tea towel as they are done.
- Arrange the aubergine slices on a serving platter, brush or spoon over the parsley and garlic oil, crumble the feta on top and scatter with the toasted pine nuts and a little freshly ground pepper, if you like.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android
Mit yndlingstilbehør til grillmad som jeg bliver ved med at vende tilbage til tror det er den allerbedste måde at spise aubergine på
Hej Mette
Det var da en vidunderlig besked at læse – tusind tusind tak for de søde ord:)
Warm wishes, Dianna
Dem vil jeg prøve – kan de spises kolde, eller er de bedst lune?
Hej Lone
Jeg synes absolut de også smager fantastisk kolde 🙂 Tag dem gerne ud af køleskabet 20 minutter inden servering, så de ikke er helt køleskabskolde 🙂
Warm wishes, Dianna
Smagte skønt. Jeg brugte salte mandler.
Hej Karen
Det er jeg sp glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Mums. Det var en kæmpe succes. Jeg brugte dog saltede mandler istedet. Det var virkelig lækkert så selv børnene kunne lide det
Hejsa
Det er virkelig dejligt at høre – tusind tak for din besked 🙂
Warm wishes, Dianna
Det smagte super! Som en auberginecarpaccio (jeg skar dem lidt tyndere, skiverne)
Hej Katja
Hvor er det bare dejligt du skriver det, – tusind tak for din besked 🙂
Warm wishes, Dianna