Grilled aubergine appetizer

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Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar to us, aubergines come in a wide variety of shapes, colours and sizes. Italian cooks enjoy varieties with long fruit and striking lavender and cream streaks. Asian cultivars vary widely: some, such as the bitter-flavoured pea aubergine, are the size of a grape; the seed-filled, rounded Thai aubergine has green stripes and is used in curries; the beautifully long and slender pale-purple Japanese and Chinese varieties are ideal for stir-frying. The aubergine can also be ivory-coloured and ovoid, which almost certainly led people in some countries to name it the ‘eggplant’. In this recipe the combination of aubergine and tomato gets a very spicy contrast from the garlic parmesan mayonnaise sauce.


1 aubergine

2-3 tbs olive oil

2-3 tomatoes, sliced

½ cup freshly grated parmesan cheese

4 tbs mayonnaise

2 garlic cloves, crushed

Fresh herbs to garnish (dill, basil, oregano, thyme, etc)

Salt and pepper


Slice aubergines, toss with olive oil, salt and pepper.

Grill until the aubergine slices are cooked, about 5 minutes on an electric grill, you can also fry or bake the aubergine slices.

Meanwhile mix the grated parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl.

Arrange the aubergine slices on a plate, top each one with a slice of tomato and a spoon of the garlicky parmesan mixture.

Garnish each appetizer with a fresh herb sprig and serve warm or cold.