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.
Servings 6 servings
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
Instructions
- 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.