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Try our grilled aubergines, then check out more aubergine recipes, such as our aubergine parmigiana.

  • 3 large aubergines
    sliced into 4 lengthways
  • olive oil
  • 1/2 butterhead lettuce

Salsa verde

  • 1/2 clove garlic
    chopped
  • 2 cornichons
  • 1 tbsp capers
  • 2 anchovies
  • flat-leaf parsley
  • chopped to make 1 tbsp dill
  • chopped to make 1 tbsp tarragon
  • 1/2 lemon
    zested and juiced
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard

Nutrition: per serving

  • kcal178
    low
  • fat11.2g
  • saturates1.7g
  • carbs9.1g
  • sugars8.1g
  • fibre10.5g
  • protein4.9g
  • salt0.8g

Method

  • step 1

    Heat a griddle pan over a high heat. Brush the aubergine slices with oil and season well.

  • step 2

    Cook the aubergines in batches for 4-5 minutes until really charred and softened.

  • step 3

    Keep warm in a low oven while you griddle the rest.

  • step 4

    To make the salsa verde blitz the garlic, cornichons, capers and anchovies in a food processor until roughly chopped.

  • step 5

    Add the remaining ingredients with 3 tbsp of olive oil, 1-2 tbsp of water and some seasoning, and pulse a few times to roughly chop the herbs.

  • step 6

    Put 3 or 4 butterhead leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.

Check out more of the best aubergine recipes

Fish-fragrant aubergines
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