Grilled Eggplant and Zucchini with Garlic and Chilli Topping

Summary

Ingredients

• 1 large eggplant (s)
• 1 large zucchini
• 1 teaspoon chilli flakes, Korean
• 1 bulb garlic, Chinese
• 3 tablespoon balsamic vinegar
• some rapeseed oil
• 100 ml olive oil, native pressing
• 1 handful parsley, smooth, with the stalks roughly chopped
• 1 spring onion (s), cut into thin rings
• sea salt
• Black pepper, fresh from the mill
• Parmesan, freshly grated or grated

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Instructions

1. Cut both vegetables diagonally into slices approx. 5 mm thick. Angled so that the slices have a larger surface. Rub the eggplant slices generously on both sides with sea salt and then place in a sieve to drain off for at least 30 minutes. The salt draws the water out and the eggplant doesn`t just soak up oil like a sponge later. Then rinse the salt thoroughly under running water and dry the aubergine slices between kitchen paper.
2. Bring a fluted grill pan with a little rapeseed oil to 3/4 heat and fry the aubergines vigorously until nice grill marks appear. You are welcome to turn it again by 90 degrees, this will create a beautiful diamond pattern. Remove from the pan, drain on kitchen paper and set aside. Now repeat the process with the zucchini and set them aside to cool.
3. Pour the cooking juice that has formed in the grill pan into a small, smooth pan. Cut the garlic into very fine cubes. I like to take the Chinese bulbous garlic because the effort for cleaning is much less and the aroma is absolutely the same. If you use the classic toes, you need about 4 larger toes in comparison.
4. Add the olive oil, garlic cubes, balsamic vinegar and the chilli flakes to the pan. (After making kimchi for the first time, I love the Korean chilli flakes.) Alternatively, finely chop a small, medium-hot red chilli pepper (without seeds and white skins). Now bring the pan to half heat and gently fry the garlic for about 5 minutes without turning it brown, tossing it through several times. Remove the pan from the fire, add the parsley and spring onions, stir and let everything stand for a few minutes.
5. Brush a serving plate or platter thinly with olive oil and place the aubergine on top first. Now stir the garlic and chilli mixture and use a spoon to pour a little of the oil over the aubergine slices. Arrange the zucchini slices on top and spread the rest of the seasoning oil with the parsley, garlic and spring onion rings on top. If you like, you can add an accent of grated Parmesan cheese. Finally, grind a touch of black pepper over it.
6. The recipe works as a starter, as a topping on bread e.g. on ciabatta, toast or flatbread, as a hot and cold snack and just like that because it is delicious.

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