Beautifully soft and smoky marinated aubergines with the flavours of Italy, a perfect accompaniment to any anti-pasti platter.
Italian marinated aubergines are a simply delicious way to use up any gluts of aubergine that anyone has growing in their greenhouses. As we had the barbecue going we decided to add some red peppers and courgettes too.
This simple recipe for Italian marinated aubergine is not one I can take credit for. In fact I tasted this delicious aubergine dish while on my family camping holiday to Cornwall in the summer. A lovely woman called Ellie, a fellow foodie, had the pitch next to us. She made these for dinner one night and let me taste. I adore aubergine, Ellie herself isn’t so keen, however enjoys it cooked this way. This is not Ellie’s recipe either, it’s her Italian friend Cadia’s recipe.
Aubergine char-grilled over a barbecue and then added to a simple marinade. I’ve made this recipe numerous times since coming home. I enjoy them on an anti-pasti board, also alongside some spicy cous-cous. But quite often they’re eaten straight from the tub in the fridge and don’t actually make it to the plate! The same process and marinade can be used for courgettes and peppers.
A huge thank you to Cadia, who shared the recipe with Ellie. Also to Ellie for passing it on to me so that I can share it with you. This is what I truly love about conversations with foodies, especially generous ones who love to pass on a recipe as we do.
If you like this recipe then why not try our Quick Courgette & Shallot Pickle, another great way to use up a glut of Summer vegetables.
Italian marinated aubergines
- 1 aubergine - sliced
- 1 clove garlic - crushed
- 1 red chilli - de-seeded and finely chopped
- 1 small bunch flat leaf parsley - chopped
- 1 tsp balsamic vinegar
- juice of half lemon
- olive oil
- salt & pepper
- 2 courgette
- 2 bell peppers
- Slice the aubergine into rounds and place on either a hot barbecue or grill pan and char on each side until softened. Turn frequently taking care not to burn the aubergine. Do not add any oil to either the pan or the aubergine as this will make the vegetable soggy. Once done set the aubergine aside to cool.
- Place all the remaining ingredients into a bowl, add the cooled aubergine and mix well to combine. Transfer to a good sealing container, ensuring the olive oil completely covers the aubergine. Place in the fridge where the aubergine will keep well for a week if properly sealed.
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