How can I cook aubergines?

[caption id=”attachment_519" align=”aligncenter” width=”300" caption=”Lightly stuffed aubergines”]

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It’s Summer time, or rather end of Summer time! However, aubergines are easily available on the market. Many think that to cook aubergines is complicated since you need to put them under salt for a couple of hours before you cook them. I rarely do so and still get finger licking results! I found this recipe really tasty and easy and you can spice it up by adding or removing any ingredient/s you like!

Grilled Aubergines with a herb & caper stuffing

Ingredients for 4 persons:

• 2 aubergines
• 50g capers, ideally those stored in salt
• 50g pine nuts
• bunch of fresh basil leaves
• bunch of fresh parsley
• 1 garlic clove
• extra virgin olive oil
• salt & pepper

Slice the aubergines in 2. Place them from the flesh side on the grill or BBQ for 5 minutes, then turn them and leave them for another 5 minutes from the other side. When cooked, take the aubergine halves and slit the flesh in a criss cross way. If as as you slit the aubergines you can feel the pulp soft then the aubergines are ready to eat, if not leave them on the grill for a few more minutes until the pulp softens. Meanwhile, roughly chop the capers, garlic, pine nuts and herbs, add some olive oil and season with salt & pepper. As soon as the aubergines are ready top with the herb & caper mixture and push the ingredients in the slits created in the aubergine. Dress with some olive oil and chili pepper. Any aubergine leftovers you can chop and add to some boiled pasta the day after, the result is fantastic!