How to Make Perfectly Grilled Aubergine
Dehydration is paramount, if you want perfectly grilled aubergine slices with a neat criss-cross grill pattern.
For years my relation with grilled aubergine has been strained. In fact, I’d more of less given up trying until I made a final attempt following all the rules for preparing grilled aubergine to the letter. And guess what. It worked.
Seems the dehydration – that I’ve always considered a waste of time – is of paramount importance, if you want perfectly prepared slices with a neat crisscross grill pattern. At least it works for me. And you won’t find a better or easier antipasti starter or side dish.
1 lemon – juice and zest
1 clove of garlic
salt, olive oil, fresh basil
Cut the eggplants in even, lengthwise slices
Sprinkle the slices with plenty of salt, put them under pressure with an extra plate, and leave them for about 1 hour.
Pour off excess water and rinse the eggplant under cold water
Make a dressing of 2 parts olive oil and 1 part lemon juice and pour it over the eggplant
Grill the slices individually on a griddle pan or over the barbeque
Chop garlic and basil and mix it with grated lemon zest
Sprinkle each grilled eggplant slice with the basil, garlic, lemon zest mix before serving.