Here’s another recommended recipe we found from olivemagazine.com.
Reference Link:
Grilled aubergine with red butterhead and salsa verde:

step 1

Heat a griddle pan over a high heat. Brush the aubergine slices with oil and season well.

step 2

Cook the aubergines in batches for 4-5 minutes until really charred and softened.

step 3

Keep warm in a low oven while you griddle the rest.

step 4

To make the salsa verde blitz the garlic, cornichons, capers and anchovies in a food processor until roughly chopped.

step 5

Add the remaining ingredients with 3 tbsp of olive oil, 1-2 tbsp of water and some seasoning, and pulse a few times to roughly chop the herbs.

step 6

Put 3 or 4 butterhead leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Grilled aubergine with red butterhead and salsa verde

reco low-cal