Print Recipe

Grilled Baby Aubergine with Chili Persillade

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Gluten Free, Vegan
Servings: 4 -6
Author: Nutritionist meets Chef

Ingredients

Grilled Baby Aubergine

  • 400 g aubergine
  • 1 tbsp Olive oil
  • Salt pepper

Persillade

  • 2 cloves garlic finely chopped
  • 1 red chili finely chopped
  • 1/2 yellow onion or 2 shallots finely chopped
  • 1/2 a cup of chopped parsley

Instructions

  • Combine garlic, chili, onion and parsley in a bowl. Mix until combined.
  • Wash and pat dry your aubergine and cut in half.
  • Drizzle olive oil and add some salt and pepper and massage into the aubergine.
  • Grill the aubergine on the BBQ or in a griddle pan until it's become soft. (4-5 mins each side)
  • Remove from the pan and let cool slightly.
  • Sprinkle persillade over the aubergine and add a little bit more olive oil. Season with salt and pepper if needed.