Before you start make sure you have:
- 2 Aubergines
- 1 small otr1 1/2 big clove of garlic (finely chopped). (Don’t put too much garlic unless you want to become a “garlic dragon” hehe)
- Extra virgin olive oil
- Balsamic vinegar
- a few mint leaves
Please find the HOW TO picture slide show at the end of this recipe.
Slice aubergines. The slices have to be approx. 5 mm. wide.
Sprinkle them with salt and leave for 30-60 min to release the water.
I usually put them in a “standing” position:) using a tall sauce pan. You can also use a chopping board, just make sure one side in higher than the other and the water can flow down.
Put your good proper heavy grill pan on fire. To make this aubergines the way they should be, you have to use a cast iron grill pan. Check the cooking tips section. The pan must be very hot!
Wipe the aubergines with the kitchen towel properly.
Put on a hot grill and leave for a minute before you start checking if the are getting ready by lifting them and looking at the downside:). ATTENTION. No oil is used at this stage! But the secret is: nothing gets stuck to the pan if it is really hot and you dont start disturbing whatever you grill straight away.
When you see the slices become stripy as the marines t-shirt – its time to flip them over.
Once the aubergines are done from both sides you take them out and let cool down while grilling the rest.
Now take a deep container (I use a simple plastic container) and put a layer of aubergines on the bottom. Cover with olive oil and sprinkle with finely chopped garlic and balsamic vinegar. Add some mint. Another layer – olive oil, garlic and balsamic, mint. And so on.
Attention! This is exactly the case when LESS is MORE! Be careful with garlic, balsamic and especially mint – put literally “some”, a little and later add if you think it is not enough. The only ingredient which cannot be “too much” in this dish is Olive Oil! Yes you can cover the aubergines “with the head” 🙂
Keep in the container, serve on a plate. Or on a piece of grilled bread – it will become a bruschetta!
* After you’ve made it a few times and know the taste quite well, try a bit different recipe:
from the above list minus (-) garlic and plus (+) finely grated zest and juice of one lemon and 1-2 teaspoons of sugar.
Let me know what you prefer!!
Your HOW TO is here