Grilled, marinated aubergines

There are few things I love more than lazy, extended, tapas-style eating. Although the term “tapas” was coined by the Spaniards, I still prefer my snacks mostly Italian, very simple, and served on bruschetta.

I got the most beautiful organic aubergines from Genesis Farm outside Stellenbosch – so richly purple they almost looked painted. I sliced them thinly, grilled them until they softened slightly, then drenched them in a marinade made from good quality olive oil, freshly squeezed lemon juice, crushed garlic, fresh and dried mint, and some salt flakes and freshly ground black pepper. They soak up a lot of the marinade, and are simply exquisite served at room temperature on crusty toasted bruschetta. Add a glass of good red wine and I’m in Mediterranean heaven.

Ingredients:

• 2 large organic aubergines, thinly sliced
• 3/4 cup good quality cold pressed extra virgin olive oil
• juice of  1 lemon
• 2 cloves garlic, crushed
• 1 t dried mint (optional)
• handful of fresh mint, finely chopped
• salt flakes and freshly ground black pepper to taste

Method:

1. Combine the olive oil, lemon juice, garlic and mint. Add salt and pepper and test seasoning. Add more salt and pepper if necessary – the flavour should be quite intense.
2. Heat a griddle pan on medium-high heat on the stove top. Fry slices of aubergine in batches untill lightly charred and softened. Remove from grill and arrange in a porcelain dish, covering each batch with a few spoons of marinade.
3. Add more layers of grilled aubergines, drizzling each layer generously with marinade. If there is any marinade left, spoon it all over the top layer.
4. Cover the porcelain dish and cool to room temperature. Serve on toasted bruschetta.

This dish keeps well in the refrigerator for a few days, covered. Return to room temperature before serving.

Contact John House from Genesis Farm: 082-215 6968.