I'm Loving Griddled Courgettes and Aubergines

Saturday, 15 September 2018

I am on a mission to eat more vegetables and make preparing them as interesting and tasty as I can.  I feel so much better when I eat well and I only eat well when I prepare, which I find challenging. To motivate myself, I would like to share with you griddled aubergines and courgettes I recently made. These courgettes and aubergines are a great addition to a meat dish or part of a main dish if you are vegetarian or vegan. 
I hope you can follow my recipe as I'm fairly relaxed about measurements 

Serving suggestion

As a side dish up to 4 people as part of a main meal 2

To get a chargrilled look on your vegetables, you will need a griddle pan. 


  • 3 courgettes peeled into slices
  • 1 aubergine sliced thinly
  • Cooking oil of your choice (I used coconut oil)
  • Salt 
  • Balsamic vinegar


  • Get your griddle pan and add enough oil so the base of the pan is covered.  It should be well lubricated with oil but not so much that a pool of shallow oil is created
  • Turn heat high and once oil is heated, place as many courgette slices as can fit in the pan without overlapping.  
  • Allow the griddle pan to scar the courgettes. You won't need to turn over due to the thin courgette slice.  Once you see dark stripes on each slice, remove from the pan and place on a dish. Repeat until you have cooked all the courgette slices.
  • Do the same with the aubergine but cook on both sides. Cook on both sides for around 3-4 minutes or until you see your desired texture. 
  • Add salt and a little balsamic vinegar to your vegetables and serve hot or cold.

Feel free to garnish with leaves of your choice, cherry tomatoes or even goat cheese.
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