Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, spanish grilled aubergine with tomato vinaigrette. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Spanish Grilled Aubergine with tomato vinaigrette is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Spanish Grilled Aubergine with tomato vinaigrette is something which I have loved my whole life. They’re nice and they look fantastic.
This Spanish grilled eggplant with tomato vinaigrette recipe is a great, easy dish to serve as a tapa or a side dish, especially in spring and summer. Spanish Grilled Aubergine with tomato vinaigrette Aubergines are a very common vegetable in the Mediterranean, particularly in Spain. This aubergine dish is great to serve as a tapa or a side dish, especially in spring and summer.
To begin with this recipe, we have to first prepare a few components. You can have spanish grilled aubergine with tomato vinaigrette using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Spanish Grilled Aubergine with tomato vinaigrette:
- Make ready 2 aubergines medium size or 1 large
- Make ready 1/3-1/2 cup Spanish olive oil
- Get 3 Roma tomatoes
- Prepare 3 tablespoons Spanish sherry vinegar
- Take 2 green onions, finely chopped (optional)
- Prepare 2 teaspoon capers, minced
- Make ready 3 cloves garlic, minced
- Take 1/4 cup fresh basil leaves chopped
- Get 2 basil sprigs for garnish
- Make ready 1 French-style baguette
It is super simple to make, and a perfect side dish in summer. The eggplant is grilled, so this salad is also very healthy and has a specific taste. No one can resist the taste of grilled eggplant with garlic and basil. Grilled eggplant in a tomato vinaigrette can be served as a first course or side dish to the traditional Spanish Rioja-style chicken, cooked with garlic and peppers.
Instructions to make Spanish Grilled Aubergine with tomato vinaigrette:
- Trim off any stems or blemishes on the skin of the aubergines. Cut them crosswise into slices about 3/8 inch thick.
- Turn on the grill to heat. Place slices on a baking sheet and spray with oil, using a “ mister” if you have one. If not, lightly brush each slice with oil. Place baking sheets under the grill on the second shelf from the top, so that they are not too close, or they will burn.
- When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil and return to broiler. Depending on your grill, the distance from the pan, it may take 20-25 minutes to cook.
- You may find that slices that are directly under the grill cook much faster than those at the far corners of the pan. Keep a close eye on the pans and rotate the slices on the cookie sheet.
- Remove slices individually as they are done cooking and place on a large platter or serving plate. Don’t be afraid to overlap slices on the serving plate. It works just fine for serving and will be more appetising.
- While the aubergine is in the grill, finely chop the tomatoes and place them into a medium size mixing bowl. Finely chop the green onions and put the garlic cloves through a press or mince them by hand and place in the bowl with tomatoes.
- Remove the capers from the jar with a slotted spoon, so that they drain. Chop the capers and mix into the bowl with other ingredients. Make sure that stems are removed from the basil leaves, then chop the basil and place in a bowl.
- Pour Olive oil and vinegar into the bowl and mix with the other ingredients. Allow the aubergine to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the aubergines.
- Serve immediately with sliced bread or cover with plastic wrap and refrigerate. (If you refrigerate this dish, be sure to take it out of the fridge a few minutes before serving, so that it warms up. You will not taste the rich flavours of this dish if it is served ice cold.) - I sometimes like to add mozzarella.
Spicy patatas bravas and salad are included in the recipes - you might choose one or both. Grilled Havarti, Mozzarella, Tomato & Basil Sandwiches. Charred Eggplant With Tomato-Kalamata Vinaigrette Grilled Havarti, Mozzarella, Tomato & Basil Sandwiches Spring Mix Salad With Tomatoes, Roasted Peppers, Kalamata Grilled Porterhouse Steak Sicilian Style With Marinated Grilled Havarti, Tomato & Basil Sandwiches Grilled. However, this grilled eggplant recipe was so easy to make and came out perfect. The spice mixture that you rub on the eggplant before grilling is key!
So that’s going to wrap it up for this exceptional food spanish grilled aubergine with tomato vinaigrette recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
