Grilled Aubergines with Tomato Chilli Paste
By Rose Grey and Ruth Rogers
Published on 20 April 2022
Try this exotic recipe for a simple but impressive starter dish.Time and servings
1 hr 30 minsTotal time
4Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 2 aubergines
- 800 g of plum tomatoes
- 1 tsp of oregano
- 2 tbsp of red wine vinegar
- 3 cloves of garlic
- 2 dried red chillies
- 2 tbsp of extra virgin olive oil
- 3 tsp of marjoram leaves
Method
Step 1
Slice the aubergines, place them in in a colander and sprinkle with sea salt. Leave for 30 minutes,then rinse and pat dry.Step 2
For the tomato chilli paste, heat 2 tbs of olive oil in a thick-bottomed pan. Add the garlic and, when lightly coloured, add the dried oregano and chillies. Stir to combine. Add the tomatoes and break them up into the garlic with a spoon. Season and, when boiling, reduce the heat and simmer for 45 minutes, stirring to prevent sticking, until you have a thick paste. Remove from the pan and spread the paste onto a flat plate, then drizzle with olive oil.Step 3
Preheat a ridged grill pan. Grill the aubergine slices on both sides until they are lightly brown and soft to the bite,about 3-4 minutes.Step 4
Arrange the aubergines on a large plate and drizzle with the vinegar and some olive oil. Spread with the tomato paste and scatter the marjoram leaves over.