Grilled Aubergine Slices

Grilled aubergine slices are a great way to use this vegetable. Grilling them on a griddle pan is a great way to get them perfectly charred and golden. These slices can be brushed with olive oil and seasoned with salt and pepper. This vegetable can be cooked on a barbecue or on a cast iron griddle pan. Once cooked, you can serve them with a tahini dressing or barbecue sauce.

Caramelised aubergine slices

This recipe is one of my favourites, and it’s so easy to prepare. The first step is to wash and cut the aubergines into slices, approximately one centimetre thick. Then, I rub them with salt and lime juice. I leave them to marinate for about 20 minutes. Next, I dice them up and mix them with beef tomatoes and onions. Lastly, I roll them in sugar and bake them until golden brown.

This easy-to-make dish is great for vegetarians and vegans alike. It can be eaten on its own or used in many recipes. In addition to the classic roasted aubergine, it’s great in moussaka, lasagna, or eggplant parmesan. It also goes well with marinara sauce. Here’s a delicious recipe that’s sure to impress! For more inspiration, check out our other aubergine recipes.

Grilled aubergine steaks

To make grilled aubergine steaks, prepare the following ingredients: aubergine, za’atar and olive oil. Grilled aubergine steaks should be soft throughout but not mushy. After cooking, cover with foil to keep warm. Serve with your favorite sauce or condiments. Grilled aubergine steaks are a tasty and healthy way to add vegetables to your plate.

First, prep the aubergine. It is a bit bitter, so it is best to slice it lengthways and season it with sea salt. Alternatively, you can steam it for an hour. Once it has cooled, you can slice it crosswise with a sharp knife. To grill it, place it over a hot grill pan. Otherwise, the eggplant will turn out mushy. Grilled aubergine steaks can be served as side dishes or as a vegetarian main.

To make aubergine steaks, cut it into thin slices. Mix one tablespoon of rapeseed oil with garlic and thyme. Place the aubergine on a large baking sheet and bake for 40 to 45 minutes. During this time, preheat the grill. Meanwhile, heat the remaining oil in a non-stick pan. Add leeks, almonds and pepper to it. Cook until softened. Once aubergine steaks are done, you can serve them with chimichurri sauce and a wedge of lemon.

To make the dish more delicious, you can top it with tahini and yogurt. Or you can sprinkle it with pomegranate seeds. Another option is to serve it with orzo. To make it more appetizing, you can add lemon zest and some extra chopped basil. This dish is perfect for summertime! So what are you waiting for? Get cooking! You’ll be glad you did!

Adding bbq sauce to grilled aubergine

To make grilled aubergine, prepare a marinade. Mix the first five ingredients and store in the refrigerator. To grill the aubergine, position the slices 45 degrees from the grill bars. Flip the slices over after a few minutes. The slices should develop slight char marks on both sides. To serve, brush each slice with cooking oil. Cook the aubergine slices until soft and tender, about 3 minutes on each side.

Place the eggplant strips on a non-stick baking sheet and sprinkle the spice mixture on both sides. Grill the eggplant slices for about 5 minutes on each side until they are soft and the barbecue sauce has started to bubble up. To serve, pile the slices on buns. You can serve these with coleslaw, if desired. Adding barbecue sauce to grilled aubergine slices sounds like a delicious treat, but it can be a bit messy!

Adding barbecue sauce to grilled aubergines is a great way to jazz up this healthy dish! It’s a quick way to add flavour and to satisfy the craving for grilled vegetables. The mixture tastes great warm or cold. Alternatively, you can store it in the fridge for up to seven days. Reheating it in the oven or microwave will help it retain its flavour. To make the sauce go further, you can add crushed red pepper flakes.

Adding tahini dressing to grilled aubergine

Adding tahini dressing to your grilled aubergine dish can make it taste even better. This creamy dressing pairs perfectly with the roasted flesh of this vegetable. To enhance its flavour, tahini dressing adds olive oil to the mixture. It also enhances the other flavours in the dish. It can be served as a side dish or as a main course.

For a deliciously easy side dish, grilled aubergine is an excellent option. To make it, you’ll need olive oil and a roasting pan. Place the aubergine boat on the pan and bake for about forty minutes. Stir occasionally, ensuring it doesn’t burn. When it’s done, remove it from the oven and drizzle with olive oil and tahini dressing. Serve hot or cold. If you’d prefer, you can sprinkle pomegranate seeds on top.

You can grill eggplants on a barbecue or in an oven. To grill them, lightly coat them with avocado oil and sprinkle with salt. You can cook them in batches, so that they can get even grill marks. Once the eggplants are cooked, drizzle with the tahini dressing to make them even more delicious! You can serve them warm or room temperature, depending on how you like them.

Adding tahini dressing to your grilled aubergine can add a Mediterranean taste to this dish. The sauce is easily made with tahini, lemon juice, olive oil, garlic, and chopped parsley. To add even more flavor and health benefits, you can also add some ground cumin and za’atar, which are both available in most supermarkets.

Did you miss our previous article…