Aubergine Gremolata

Aubergine Gremolata

Aubergine Gremolata

Aubergine Gremolata

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!

Aubergine Gremolata
Aubergine Gremolata

1 Large Aubergine - chopped into 1cm cubes
1 bunch flat leaf Parsley - chopped
1 Garlic clove - crushed
½ Lemon - squeezed
4 Tbsp Olive Oil
Salt and Pepper

The Mix: 

Place the Aubergine in a strainer, sprinkle with salt and let stand for 30 mins
Rinse in cold water and pat dry with paper towel
Toss in 2 tbsp olive oil and place in a single layer on a baking sheet
Place into hot oven or bbq with lid on at around 200ºc for about 10-15 minutes - do not stir during cooking
Cooking times may vary depending on oven or bbq type
It is ready when the tops are lightly browned and dry and the underneath is still soft

For the Gremolata - Place the remaining ingredients in a bowl and mix together
Add the Aubergine when warm and season to taste
Place in the fridge for a couple of hours to cool and let the flavors mingle
Serve and enjoy 


Drink This: 

When it's BBQ season it's tough not to reach for a Rosé and this one's not too shabby!

Provence rose

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.