IT'S THE WEEKEND: The Weekend Recipe - Griddled and marinated aubergine with feta salad By Bob Evans at the Waterloo Hotel & Bistro, Newport



First published in



1 Aubergine (Large)

1 Clove of Garlic

Olive Oil

Balsamic Vinegar

Greated Parmesan

Feta Cheese

Salt, pepper and dry chilli flakes

Salad Leaves


Slice the aubergine length ways on a mandolin as thin as possible.

Take a griddle or griddle pan with ribs and place on heat (Let the pan get really hot first.) Don’t put anything in the pan, no oil or anything.

Place the aubergine slices on griddle and cook really well, until you have black line on the aubergine, then turn it and do the other side.

Place aubergine in deep dish, mix olive oil, balsamic, grated garlic and parmesan, salt, pepper and chilli and whisk together.

Pour over aubergine and make sure it is all covered.

Marinate for a few hours.

Place aubergine on salad leaves.

Crumble feta on top.

A great summer starter.

Comments (2)

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3:33pm Sun 20 Jul 14

smokintheweed says...

Looks rank.
Looks rank. smokintheweed
  • Score: 0

7:43am Fri 25 Jul 14

ExNewport says...

smokintheweed wrote:
Looks rank.
Stick to the weed! you wouldn't understand this type of food.
[quote][p][bold]smokintheweed[/bold] wrote: Looks rank.[/p][/quote]Stick to the weed! you wouldn't understand this type of food. ExNewport
  • Score: 0

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