This recipe for grilled aubergines with Parmesan and Herbes de Provence makes an excellent vegetarian starter to a BBQ or other light entertainment.
Many years ago I had the wonderful opportunity of spending time in Louisiana. I can tell you now my time was well spent and by the time I left I came away with literally scores of wonderful and exotic recipes.
I used to go to small diner style cafes that are dotted throughout the great state all the way down to the state of Mississippi and made many foodie friends along the way. One of the pastimes I enjoyed the most was swapping recipes and believe me the good folks down South are all foodies and all have something to say or swap about the local cuisine.
A small recipe I picked up was from a gentleman named Al who told me he had got it from another person and so on. It was for grilled aubergine with Tahini. I have since seen similar recipes online and tried. Yes they are good but this one has a little zing to it.
Grilled Aubergines with Tahini & Parmesan
- 12 Slices of aubergine circles about half inch thick
- cup of Tahini
- 2 Large beef heart tomatoes cut into 12 slices
- Parmesan and English cheddar mix. I tend to use 2 parts Parmesan to 1 part cheddar
- 1 tsp. Herbes de Provence
- Freshly ground black pepper
Prepare a non-stick baking tray preferably lined with aluminium foil.
Arrange the aubergine slices on the tray so they are not touching. With a small brush, lightly brush the top of the aubergine with a small amount of olive oil.
Place under the broiler and grill for 2 to 3 minutes until lightly browned. Remove from the grill, turn the aubergines over and brush the other side with olive oil. Repeat the process lightly browning the other side of the aubergines.
Once browned remove from the oven and spread a small amount of the Tahini onto one side of each aubergine. (Mix the Tahini really well before use). Top each slice with the tomato and place back under the grill for about 1 minute (Until the tomato is heated through).
Remove the aubergines from the oven and cover with the grated parmesan / cheddar cheese mixture. Sprinkle with Herbes de Provence and freshly ground black pepper. Place back under the grill for 1 to 2 minutes.