1 aubergine per person
2 cloves of garlic
Salt to taste
Pepper to taste
100ml Greek extra virgin olive oil
Wash the aubergines and cut into 1cm thick coins. Crush the garlic and add it to the olive oil along with the salt, mix it thoroughly with a brush and then brush it onto both sides of each coin. Place the coins on a hot grill and turn them over when golden brown. They are ready when they are soft on the inside. Dribble a little raw olive oil onto the stack and salt some more if necessary.
Variations: Although perfect as is, you may also grill some sliced onions at the same time. Great combination.
Serve while still warm.
Add thin slices of Naxos graviera cheese just before serving.
Alternatively, add a bit of tzatziki on some aubergine slices. It goes well with ouzo.
What's new (or old) on Naxos, from our blog articles.