Immerse yourself in a culinary experience that delights the senses with these grilled aubergines, marinated in a fine Chianti Wine Vinegar, delicate extra virgin olive oil, flaming chilli peppers, aromatic garlic and fresh mint. Perfect as a sophisticated side dish or as a vegetarian main course.
2 aubergines
Dried chilli peppers
2 garlic cloves
Mint
Chianti Wine Vinegar
Extra virgin olive oil to taste
Salt and pepper to taste
Bread or breadsticks to serve
2 aubergines
Dried chilli peppers
2 garlic cloves
Mint
Chianti Wine Vinegar
Extra virgin olive oil to taste
Salt and pepper to taste
Bread or breadsticks to serve
Wash the aubergines and slice them to a thickness of about 1 cm. Slowly heat a cast-iron grill and, once very hot, grill the individual slices on both sides.
In the meantime, prepare the marinade: in a bowl, pour the oil, 2-3 tablespoons of Chianti Wine Vinegar, salt, pepper, chopped garlic, crushed chilli pepper and a few mint leaves chopped by hand, and emulsify.
Dip the grilled aubergine slices in the marinade for a couple of seconds on each side and store separately.
Place the seasoned aubergine slices flat on a serving plate and pour over some of the remaining marinade (taking care to avoid the garlic pieces if a less strong flavour is desired) and add fresh mint leaves. Serve with warm bread or breadsticks.
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