This simple recipe for Italian marinated aubergine is not one we 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, who had the pitch next to us made them and let me taste. I adore aubergine, Ellie herself isn’t so keen but does love it cooked this way. The recipe is not actually Ellie’s either, it was passed on to her by her Italian friend Cadia.
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! I’ve also used the same process and marinade for courgettes and peppers and its equally delicious.
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. Incidentally I also asked Ellie the question I ask all cooks, “If you were only allowed one spice, what would it be?” her answer “smoked paprika”, ours too.
italian marinated aubergine
Print recipe
Ingredients
- 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
Directions
| 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. | |
Note
This recipe also works really well with other chargrilled vegetables including courgette, onion and bell peppers.
Once the aubergine has been eaten the flavoured oil makes a great dipping oil or you can use it to cook with.
This recipe has been linked up to CookBlogShare click on this link to read other recipes from fellow food bloggers.
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This sounds so tasty, I am guilty of never using aubergine for much more than ratatouille so really need to mend my ways!
Hi Camilla, I love aubergine, sadly rest of my family don’t feel the same. I love it in a curry but done like this they are ideal as I can just graze from the fridge! Lesley x
These look lovely – I love a good grilled aubergine. That spice question is tricky though. I love smoked paprika but not sure that it would be my number one. Maybe cumin?
Thank you Mandy, they are very tasty for something so simple. That’s my dilemma too spice-wise, cumin or paprika, it depends on the day. Lesley x
Love these! I remember eons ago I studied Italian in Florence (as you do!) and my host ‘mamma’ made something very similar for dinner – SO GOOD. I’ve had similar things in the UK since, but never quite as good – I think your recipe could well match up though! And yep, I am in the smoked paprika brigade too – though only limiting me to one, that’s just mean! Can I have cumin too? That would be my number two choice – and they go soooo well together, especially when on sweet potato fries!! Thanks for linking up to #CookBlogShare 🙂 Eb x
Hi Eb, I’ve tried other recipes but when I was given this one I knew it was a winner, simple yet delicious. Ha, ha it’s such a struggle to stick to one spice, cumin would be my no 2 but cinnamon in there too – an almost impossible question. Lesley x
What a lovely snack, everything about this recipe is beautiful, and I am a huge fan of grilled vegetables! Especially when they are prepared as nicely as yours are:)
Hi Monika, they have become a real favourite in my house, so simple to prepare. I love aubergine anyway, but marinated like this they are close to perfection for me. Lesley