Grilled aubergine with vinaigrette and tomatoes
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Knuspr-Küche
Genießen Sie dieses leichte und gesunde mediterrane Gericht, das in weniger als 30 Minuten zubereitet ist. Die Kombination aus zart gegrillter Aubergine, frischen Kirschtomaten und aromatischem Basilikum sorgt für ein wahres Geschmackserlebnis – perfekt als leichtes Mittagessen oder Beilage zum Grillen.
Ingredients
Preparation method
Ingredients overview
- 1 small aubergine
- 150 g cherry tomatoes
- 1 garlic clove
- 2 tsp capers
- 1/2 handful of basil leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Salt
- Black pepper
Wash the cherry tomatoes and cut them into eighths. Place them in a bowl and add the minced garlic clove and the roughly chopped capers. Season with 1 tbsp of olive oil, the vinegar, and a pinch of salt and pepper. Mix everything well and chill in the refrigerator.
Wash the aubergine and pat it dry. Cut into slices about 1 cm thick and drizzle with the remaining olive oil (1 tbsp). Preheat the grill to 230 °C. Place the aubergine slices on the grill and grill for about 5 minutes on each side until they have clear grill marks.
Lightly salt the grilled aubergine and arrange on a plate or platter. Distribute the tomato mixture on top, making sure to take as little liquid from the bowl as possible. Drizzle the entire dish with a little olive oil, garnish with fresh basil leaves, and serve.
Chef's tip
Serve the grilled aubergine with a slice of fresh ciabatta to soak up the delicious vinaigrette.
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