Now if I haven’t professed my love for aubergines/eggplant before, let me go on the record now & state it! Seriously one of my favourites to cook with. Versatile to the max, healthy, and gorgeous to present, you cannot go wrong!
Here is a foolproof way to cook it. I have many methods and this is just one of the many great ways to use this veg 🙂 A fellow chef of mine turned me on to cooking it like a steak, and the result he showed me was literally melt in your mouth goodness. So simple & the end result is divine. Definitely one to try at home!
2 small eggplants (aubergines)
1 tsp. salt (I use himalayan pink or sea salt)
3 Tbsp. olive oil
1/4 tsp. hot sauce
1 clove garlic, minced
1 Tbsp. balsamic vinegar
1 tsp. minced fresh parsley
1/3 tsp. dried rosemary
Salt and pepper, to taste
- Tops & tail your aubergines, then slice across into 2 inch thick disks with the outer skin still on. Salt both sides and place in a colander for approx. 1 hour to let the bitter juices out. Squeeze out any excess juice. Set aside.
- Get your oven heated up while the aubergine is doing its thing. You want it at about 180˚C/350˚F.
- In a small bowl, stir together 2 Tbsp. of the oil and the hot sauce. Brush evenly over both sides of the eggplant slices. Bake on a baking sheet for 15 minutes, turning once. Then broil for 1 minute per side or until the slices are well-browned and tender.
- Grab yourself another small bowl, stir together the remaining oil, garlic, vinegar, parsley and rosemary. Brush on the cooked eggplant and season with salt and pepper. Let these bad boys stand for about 5 minutes before serving. This goes great with roasted asparagus & wild rice or couscous. The possibilities are endless in terms of how you flavour this so experiment 🙂