For tonight’s dinner I made gnocchi in a red wine tomato sauce with chargrilled marinated aubergine and green olives. I’ll put the gnocchi and ragu recipes up here shortly but wanted to write a quick post about the aubergine because it was pretty spectacular if I don’t say so myself!
So I sliced the aubergine into long strips then marinated it in a marinade of 4 cloves of garlic, a teaspoon of chopped chillies and a good glug of soy sauce, balsamic vinegar (quite a lot of balsamic and soy is required to get a rich flavour) and olive oil, half a teaspoon of dried sage and half a teaspoon of dried basil. I then added some water to make this into a sloshy marinade, and poured over the aubergine strips. They didn’t marinade for long only about 15 mins as I was pottering around the kitchen preparing the other items.
I heated my cast iron chargrill pan and coated it in olive oil.
I seared the aubergine strips on each side before pouring over some of the marinade into the hot pan, letting is steam and bubble off then allowing the aubergine to sear again. I took the aubergine out of the pan as I cooked the gnocchi.