Aubergine Gremolata is my take on classic Gremolata which is an Italian dressing involving the use of olive oil, grated lemon zest, parsley, garlic and salt and pepper.
I love Gremolata and often make some to have with roast lamb or grilled meats during BBQ season.
Well this week the sun came out and so I dusted down the BBQ and looked for something to grill.
In France, Aubergines are a-plenty year round and the French love to grill slices of it drizzled with olive oil.
They are eaten simply, as they are when they come off the grill, often accompanied with sliced meats or a salad.
If you have never grilled an aubergine, you should give it a go. Don't be scared of them and how to use them.
Gone is the mushiness, and what's left is quite a unique flavor that is amazing with a garlic mayo dip.
My Aubergine Gremolata includes BBQ'd or roasted aubergine and all the typical gremolata ingredients.
It's served cold but will work hot.
I served mine with a bunch of BBQ'd veggies and a shredded carrot, lime and sesame salad - quite the flavor sensation let me tell you!
It's best made ahead so it can cool down in the fridge and let the flavors meld and can also accompany meats and seafood if that's what you've got on the go, likewise it's great on it's own with crackers or bread.
It's BBQ season, for now, so get out there!