Chargrilled Aubergine Antipasto

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 15-20 minutes

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 balsamic vinegar
Salt and freshly ground black pepper

Method

Thinly slice the aubergines lengthways discarding the outside slices. Arrange on a large baking tray and sprinkle with salt. Leave for 20 mins - this removes any bitter juices.
Rinse the aubergine slices and pat dry with kitchen paper. Reserve 3 tbsp of olive oil. Toss the aubergines slices in the remaining oil and season with black pepper. Heat a griddle pan until it is hot then cook the aubergines a few slices at a time for 3-4mins turning once until both sides are char grilled and tender.
Remove from the pan and leave to cool. To serve arrange the aubergine slices on four serving plates scatter over the pine nuts and chives then drizzle over the remaining oil and balsamic vinegar. Serve warm or cold with crusty bread.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.