Cooking surfaces
BBQ Temperature
Main ingredient
Cook Type
Griddle
Griddled aubergine or courgette in a salad is delicious, especially with BBQ’d food. Grilled over charcoal they take on a slight smokey flavour and look stunning with the grill marks across the veg.
What’s lovely about these salads is that you have to get them ready ahead of your meal giving yourself much more time for your other dishes.
Ingredients
- A whole bulb of garlic
- 1 aubergine or 2 large courgettes
- 1 lemon
- Olive oil
- Maldon salt
Method
- Roast your bulb of garlic for about 45 minutes at 110°C on your Big Green Egg indirectly (you can use raw garlic in this salad too).
- Setup your Egg at 220°C with your cast iron grid directly above the charcoal.
- Slice your aubergine or courgette into 5mm thick slices lengthways.
- Place into a bowl and drizzle with olive oil, enough just to coat your vegetables.
- Place onto your griddle and cook for 3-4 minutes until the veg has a nice griddle mark.
- Turn and cook the other side.
- On a chopping board squeeze out two or three of the roasted garlic cloves and mix with a tiny bit of Maldon salt. With the back of a chefs knife, crush the garlic with the salt to make a paste.
- Place the grilled vegetables and garlic in to a bowl and drizzle with more olive oil.
- Cut a lemon in half and squeeze the juice over the salad.
- Mix with your hands.
- Season with further salt if needed.
Notes
Some people like this salad with lots of olive oil, some with less, adjust to your own taste.