Cooking surfaces
![Cast Iron Grid Cast Iron Grid](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/Cast-Iron.jpg.webp)
BBQ Temperature
![220C 220C](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/220C.jpg.webp)
Main ingredient
![Aubergine and Courgette Aubergine and Courgette](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/08/Icon-veg.jpg.webp)
Cook Type
Griddle
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.
![Griddled Courgette Salad Griddled Courgette Salad](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2016/08/Square-Courgette.jpg.webp)
![Griddled Aubergine Salad Griddled Aubergine Salad](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2016/08/Square-Aubergene-Salad.jpg.webp)
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.