The best things in life are simple. The very best ones are simple AND easy. So this vegan, Italian aubergine antipasto is for anyone who wants to indulge in some mediterranean delightfulness without spending hours of preparation. It’s refreshingly sourish, with a mild taste of olive oil and flavoured with a bunch of herbs and spices. The flavours of summer.
And the best thing: you can mix and match these aubergines with so many things! Put them on top of a bunch of rocket salad accompanied with diced cherry tomatoes and a few slices of ciabatta on the side for a nice Italian summer lunch. Or try them as a part of antipasti/mezze with other small dishes. It would even be a nice side snack for a picnic or BBQ. Or on top of a tabouleh or a simple pasta. You could even put it into a sandwich or burger. I could go on for longer, but I guess you get it: You can add it to almost ANYTHING (as long as it’s slightly mediterranean).
For 4 small antipasti servings
Preparation time: 15 minutes
Stuff you need:
- 3 medium sized aubergines
- 2 limes
- A handful of fresh, sweet basil (regular, Italian Basil)
- 5 tbs olive oil
- 2 tbs vegetable oil (anything which is fit for cooking)
- Salt, black pepper, brown sugar
- 2 garlic cloves, cut in half
First of all, slice the aubergines. The slices should neither be too thin (will get soggy). Once that’s done, heat a pan and add the vegetable and 3 tbs olive oil. The reason to mix these two is that olive oil alone is actually not recommended to be used for high temperature cooking. So, once your pan is hot, add in the peeled garlic cloves, roast for a minute and then add in as many slices of aubergine as there is space – not all at once! Each slice’s surface should get the opportunity to get done and slightly brown. Turn each piece after 2-3 minutes, then cook the other side. Lightly salt each slice and remove the garlic cloves before they turn brown. Continue this process until all slices are done and soft, add more oil if needed.
Then, squeeze the lime and add a tiny bit of salt and black pepper as well as a dash of brown sugar to it. Finely chop the sweet basil and mix it in. Stir until sugar and salt have dissolved. Pour the dressing over the aubergine pieces and make sure that every piece is covered. Let stand for 5 minutes and arrange on a plate. Enjoy!