Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Grilled aubergines and salmoriglio

11 September 2006
Grilled aubergines and salmoriglio

Ingredients

(serves 10)
5 pale aubergines
Sea salt
Olive oil infused with garlic
For the salmoriglio
1 bunch marjoram
Maldon sea salt and freshly ground black pepper
1 clove garlic, crushed (optional)
300cl olive oil
15cl lemon juice and lemon zest to taste

Method
Wash, top and tail the aubergines before cutting them into 1.5cm-thick discs. Place the aubergine slices in a colander and sprinkle evenly with sea salt. Cover with a weighted plate and leave for an hour or so.

Meanwhile, make the salmoriglio: wash and dry the marjoram, then pick off its leaves and place in a pestle and mortar with a good pinch of sea salt. Begin to pound into a pur‚e before gradually adding garlic, olive oil, lemon juice, zest and freshly ground black pepper to taste.

Rinse off the salt and any bitter juices from the aubergine. Pat dry and brush with olive oil infused with a clove of garlic. Grill for two minutes on each side, leaving bold bar marks. Season, drizzle with salmoriglio and serve at room temperature.

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