Summertime is barbecue time – and barbecue time for Grimm and me always means aubergine time too. This vegetable is one of our favourites to barbecue and as soon as the sun comes out we’re stoking up our BBQ it will surely have its place of honour on the grill or in form of a delicious side like this ingenious warm aubergine and courgette salad.
This post contains advertising for Dutch aubergines – www.aubergine.nl/de.
When I got an enquiry about testing a box of Dutch aubergines and developing a recipe with those I didn’t have to think twice – we’re eating aubergines almost on a daily basis – especially during summer.
So last weeks I got this big box from the Netherlands full of diverse, beautiful aubergines all different in size and colour. Aren’t they beautiful? From the supermarkets here in Germany I am used to the pretty, but also pretty basic black aubergine. If I’m lucky I find a purple one from time to time. This is why I was more than happy about this great variety.
A recipe was quickly developed – well, was already developed, I just had to style, photograph it and put it into words.
Do you like warm salads? Antipasti? Potato salad? Well then this warm aubergine and courgette salad with crispy potato is just for you. You can keep it as simple as you like or go completely overboard with herbs, vegetables and other extras such as nuts or feta cheese.
Overall I’m supplying you with three different ways or preparing this salad further down in the recipe. If you want to safe dishes go for the oven only version. In case you want more control over the firmness of your veggies and the crispness of the potatoes try it with a pan and the oven (my preferred way). Lastly you can just take all your ingredients outdoor and prepare it directly on your barbecue. Just make sure to pre-boil the potatoes and you’re good to go.
