AubergineStarters

Chargrilled Aubergine Antipasto

Prep Time: 10 mins
Cooking Time: 20 mins
4 people

Used in this recipe

Ingredients

2-3 aubergines weighing about 700g
Sea salt
100ml Filippo Berio Extra Virgin Olive Oil
3 tbsp toasted pine nuts
2 tbsp snipped fresh chives
2 tbsp Filippo Berio balsamic vinegar

Method

Thinly slice the aubergines lengthways, discarding the outside slices. Arrange on a large baking tray and sprinkle with salt. Leave for 20 minutes - this removes any bitter juices.
Rinse the aubergine slices and pat dry with kitchen paper. Reserve 3 tbsp of Filippo Berio Extra Virgin Olive Oil. Toss the aubergines slices in the remaining Filippo Berio Extra Virgin Olive Oil and season with black pepper.
Grill the aubergines a few slices at a time for 3-4 minutes, turning once until both sides are chargrilled and tender. Remove from the barbecue and leave to cool.
To serve, arrange the aubergine slices on a large platter, scatter over the pine nuts and chives, then drizzle over the remaining Filippo Berio Extra Virgin Olive Oil and Filippo Berio balsamic vinegar.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.