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Grilled Aubergine Salad

This simple salad makes a great lunch or a side dish to serve at your next barbeque and uses a spectacular vegetable which is cheap and plentiful in late summer.

  • Take two fresh purple aubergines, slice off the stem and base ends, then slice thinly either lengthwise or on a diagonal, as you prefer.
  • Heat a ridged cast-iron grill pan (or use an ordinary frypan or your BBQ grill).   While this is happening, brush one side of each slice of aubergine (3-4, or the number that will fit into your grill pan) with Cuisinescene NZ Roasted Garlic Oil.
  • Place the slices in the hot pan and cook until the underside is nicely browned; brush the top side with oil and turn over.  Cook until the second side is browned and the aubergine flesh is just starting to turn translucent.  
  • Transfer to a plate and allow to cool; season with freshly ground rock salt and pepper.
  • Repeat until all the aubergine is cooked.  
  • Wait until the cooked slices have cooled down, then sprinkle generously with any Cuisinescene NZ  Vinaigrette.   The Balsamic and Red Wine Vinaigrettes are particularly good, or for a more exotic taste, try the Morrocan or Curry flavours.   Add a dash of lemon juice.   Mix well, cover and marinate at room temperature for at least 30 minutes - the longer the better.  
  • Check the seasoning and add more salt and pepper if necessary, then sprinkle with your favourite fresh herbs, chopped finely.  We used spring onions, parsley and basil.
  • Serve with tomatoes, olives, cheese and crusty bread for a delicious and healthy lunch.   Or just as it is to accompany any barbequed food.  Store leftovers in the refrigerator.

"You must try the Mild Curry Vinaigrette on a salad made with roasted kumara - yum!"   - Kath