Charred Aubergine Steaks with Caramelised Red Onion and Black Garlic Gremolata
Thick aubergine slices grilled until golden, then topped with a gremolata of lemon zest, parsley, and a spoonful of Caramelised Red Onion and Black Garlic.
Prep time: 15 mins
Cooking time: 4 mins
Serves: 4
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2 medium aubergines, sliced into 2cm thick roundsFor brushing Olive oilTo taste Salt and pepper1 lemon Zest ofSmall bunch flat-leaf parsley, finely chopped1 heaped tbsp Folláin Caramelised Red Onion and Black Garlic Relish
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- Brush aubergine slices with olive oil and season with salt and pepper.
- Grill or griddle on high heat for 3–4 minutes each side until charred and soft.
- Meanwhile, mix lemon zest, chopped parsley, and Folláin Caramelised Red Onion and Black Garlic Relish to make the gremolata.
- Arrange the aubergines on a platter and spoon the gremolata over the top. Serve warm or at room temperature.
Ingredients
- 2 medium aubergines, sliced into 2cm thick rounds
- For brushing Olive oil
- To taste Salt and pepper
- 1 lemon Zest of
- Small bunch flat-leaf parsley, finely chopped
- 1 heaped tbsp Folláin Caramelised Red Onion and Black Garlic Relish
Method
- Brush aubergine slices with olive oil and season with salt and pepper.
- Grill or griddle on high heat for 3–4 minutes each side until charred and soft.
- Meanwhile, mix lemon zest, chopped parsley, and Folláin Caramelised Red Onion and Black Garlic Relish to make the gremolata.
- Arrange the aubergines on a platter and spoon the gremolata over the top. Serve warm or at room temperature.
