Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spanish grilled aubergine with tomato vinaigrette. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country. Allow the eggplant to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the eggplant.

Spanish Grilled Aubergine with tomato vinaigrette is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Spanish Grilled Aubergine with tomato vinaigrette is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook spanish grilled aubergine with tomato vinaigrette using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Spanish Grilled Aubergine with tomato vinaigrette:

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

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Buy the ingredients for our Grilled aubergine and tomato salad recipe from Tesco today. Cut aubergine into thin slices lengthways. Grilled broccoli is one of the most flavorful and easiest and ways to prepare broccoli.

Instructions to make Spanish Grilled Aubergine with tomato vinaigrette:

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.

Place a griddle pan over a medium heat and leave to warm up whilst you prepare the aubergine. Once you have sliced the aubergine, brush both sides. For tomato vinaigrette, purée tomatoes in a food processor, pass through a fine sieve into a bowl (discard seeds and skin), stir in olive oil and vinegar. In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed. Preheat a grill or grill pan to medium high heat.

So that is going to wrap it up with this special food spanish grilled aubergine with tomato vinaigrette recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!