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Spanish Grilled Aubergine with tomato vinaigrette

We hope you got benefit from reading it, now let's go back to spanish grilled aubergine with tomato vinaigrette recipe. To cook spanish grilled aubergine with tomato vinaigrette you only need 10 ingredients and 9 steps. Here is how you achieve that.

To cook an extraordinary Spanish Grilled Aubergine with tomato vinaigrette, here are the components required:

  1. Take 2 of aubergines medium size or 1 large.
  2. Provide 1/3-1/2 cup of Spanish olive oil.
  3. Take 3 of Roma tomatoes.
  4. Use 3 tablespoons of Spanish sherry vinegar.
  5. Take 2 of green onions, finely chopped (optional).
  6. Provide 2 teaspoon of capers, minced.
  7. You need 3 cloves of garlic, minced.
  8. Provide 1/4 cup of fresh basil leaves chopped.
  9. Provide 2 of basil sprigs for garnish.
  10. Get 1 of French-style baguette.

After readying the ingridients, next you are good to cook your 5-star Spanish Grilled Aubergine with tomato vinaigrette by following the procedures on this section:

  1. Trim off any stems or blemishes on the skin of the aubergines. Cut them crosswise into slices about 3/8 inch thick..
  2. Turn on the grill to heat. Place slices on a baking sheet and spray with oil, using a “ mister” if you have one. If not, lightly brush each slice with oil. Place baking sheets under the grill on the second shelf from the top, so that they are not too close, or they will burn..
  3. When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil and return to broiler. Depending on your grill, the distance from the pan, it may take 20-25 minutes to cook..
  4. You may find that slices that are directly under the grill cook much faster than those at the far corners of the pan. Keep a close eye on the pans and rotate the slices on the cookie sheet..
  5. Remove slices individually as they are done cooking and place on a large platter or serving plate. Don’t be afraid to overlap slices on the serving plate. It works just fine for serving and will be more appetising..
  6. While the aubergine is in the grill, finely chop the tomatoes and place them into a medium size mixing bowl. Finely chop the green onions and put the garlic cloves through a press or mince them by hand and place in the bowl with tomatoes..
  7. Remove the capers from the jar with a slotted spoon, so that they drain. Chop the capers and mix into the bowl with other ingredients. Make sure that stems are removed from the basil leaves, then chop the basil and place in a bowl..
  8. Pour Olive oil and vinegar into the bowl and mix with the other ingredients. Allow the aubergine to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the aubergines..
  9. Serve immediately with sliced bread or cover with plastic wrap and refrigerate. (If you refrigerate this dish, be sure to take it out of the fridge a few minutes before serving, so that it warms up. You will not taste the rich flavours of this dish if it is served ice cold.) I sometimes like to add mozzarella..

Roast aubergine and tomato bake with rocket and walnut. A great side dish, or a lovely light lunch with some salad. Photograph: Louise Hagger for the Guardian. Grilled and drizzled with a tangy vinaigrette, mussels make an out-of-the-ordinary entrée. I grilled the veggies instead of broiling and used olive tapenade instead of tomato paste because it's what I had.

Recipe : Spanish Grilled Aubergine with tomato vinaigrette

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