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OTQ On the Grill - Part 2

This tangy version of an Aubergine Parmigiana is wonderful vegetarian dish to serve on its own or it makes a great side to grilled meats. I love it in the Summer months served with BBQ’d crispy skinned fish fillets, or chargrilled lamb or beef steaks in the Winter. Serve with extra chopped herbs, a few rocket leaves, a drizzle of olive oil & toasted sourdough slices to mop up the sharp creamy juices.

3-4 Aubergines

Extra Virgin Olive oil

Salt & pepper

1 punnet Black cherry tomatoes [300gms]

Fresh Rocket Leaves

500gm Crème fraiche [I use a whole Tatua packet]

2 garlic cloves finely sliced

Shaved Parmesan to taste – around 50gms

A small handful Flat Leaf Parsley – roughly chopped

2 tbsp chopped Lemon Thyme

2 tbsp chopped Chives

Toasted Sourdough Slices to serve



Take the aubergines and slice into 1cm thick slices, lay on a tray and sprinkle generously with salt to remove bitterness. Let sit for half an hour until moisture appears on the surface. Pat dry with paper towels and lay on a lined baking tray.

Heat oven to 190c fan forced.

Drizzle slices with olive oil and bake for 20-30 mins until well coloured and softened.

Cut some of the cherry tomatoes in half and leaving some whole, drizzle with olive oil and bake on a lined tray until beginning to blister, around 10-15 mins.

Place 1 tbsp olive oil in a small pan over low heat and cook the garlic slices until fragrant but not browned. Add the crème fraiche and turn up heat to simmer and allow to bubble for 3-4 mins and reduce slightly. Remove from heat, add the parmesan and most of the chopped herbs. Stir and set aside.

Line a shallow oven proof dish with a layer of aubergine slices. Sprinkle over some of the roasted tomatoes and a big spoon full of the herbed crème fraiche mixture. Continue to layer this way finishing with the crème fraiche.

Bake in a 190c fan bake oven until golden – 20-30 minutes.

Sprinkle with the remaining chopped herbs, a few leaves of rocket and serve with toasted sourdough slices.