Aubergine and courgette antipasto

Ingredients

• 4aubergines
• 2courgettes
• to tastecream cheese
• 200 gbreadcrumbs
• 40 ggrated Parmesan
• 1 clovegarlic
• to tasteparsley
• to tastemint
• to tastechives
• 2eggs
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Salt the aubergines

   Wash the aubergines and cut them into slices 0.5 cm thick. Layer them in a colander, sprinkling salt between the layers. Cover with a plate and set a weight on top to press them.

2. 2

   Rinse and dry

   Leave the aubergines to stand for 30 minutes so they release their bitter-tasting liquid. Rinse off the salt and pat the slices dry with a tea towel.

3. 3

   Prepare for grilling

   If the aubergines have only just been picked, skip salting them and simply slice them. Brush half of the slices with olive oil and season lightly with salt and pepper on one side.

4. 4

   Grill the aubergines

   Cook the oiled aubergine slices on a very hot grill for 2–3 minutes per side, then set them aside. Trim the courgettes and cut them lengthways into thin slices.

5. 5

   Grill the courgettes

   Cook the courgette slices on a hot grill for 1–2 minutes per side, seasoning them lightly with salt. Set them aside as they are ready. Finely chop the parsley, mint and garlic.

6. 6

   Make the herb oil

   Put the chopped herbs and garlic in a bowl and add olive oil, salt and pepper. Whisk to make an emulsion, then dress the grilled courgettes and aubergines separately. Leave them to marinate in the fridge for a couple of hours.

7. 7

   Coat the cutlets

   Once the marinating time is up, dip the remaining aubergine slices one at a time first in beaten eggs with a pinch of salt, then in a mixture of breadcrumbs, chopped parsley and Parmesan.

8. 8

   Fry the aubergines

   Fry the aubergine cutlets in plenty of oil over moderately high heat.

9. 9

   Drain and plate

   Drain the cutlets on kitchen paper. Arrange some grilled aubergine and aubergine cutlets on each plate.

10. 10

    Finish and serve

    Top the grilled aubergine with a dollop of cream cheese. Roll up a grilled courgette slice, secure it with a strand of chive and use it to garnish the plate. Serve the antipasto at room temperature.

What is aubergine and courgette antipasto?

Antipasto is the Italian course served before the main meal, often built around vegetables, cured foods or small savoury bites. This version brings together grilled aubergine and courgette with breaded, fried aubergine cutlets.

The contrasting textures make it work: the grilled vegetables take on a herby dressing, while the cutlets add a crisp coating and the cream cheese provides a soft, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 19g protein, 64g carbs, 23g fat.

The breadcrumbs and vegetables provide most of the carbohydrates, while the eggs, Parmesan and cream cheese contribute protein. Fat comes mainly from the olive oil used for dressing and frying, as well as the cheese; serve with a leafy salad to add a fresh contrast.

Two ways with aubergine

Grilled slices: Half of the aubergine is grilled simply, then dressed with garlic, parsley and mint. Keep the slices intact so they are easy to arrange on the plate.

Breaded slices: The rest is dipped in beaten egg and a Parmesan breadcrumb mixture before frying. This gives the platter its crunchy component.

Salt, rinse and dry

Salting: The method calls for layering the sliced aubergine with salt and pressing it for 30 minutes. It also notes that very freshly picked aubergines can be sliced without this step.

Drying: If you salt the slices, rinse away the salt and pat them thoroughly dry. Excess moisture can make grilling less effective and may cause oil to splutter during frying.

Get the grill hot

Aubergine: Grill the oiled slices for 2–3 minutes per side over high heat. Turn them when they have softened and picked up some colour, without letting them collapse.

Courgette: Thin lengthways slices need just 1–2 minutes per side. They should be pliable enough to roll for the garnish but still hold their shape.

Dress and marinate

Herb emulsion: Whisk olive oil with finely chopped parsley, mint and garlic, plus salt and pepper. Dressing the aubergine and courgette separately helps coat both evenly.

Chilling: The recipe suggests leaving the dressed vegetables in the fridge for a couple of hours. This is longer than the stated 25-minute total time, so allow for the marinating time when planning.

Fry until crisp

Coating: Dip each remaining slice in beaten egg, then press it into the breadcrumb, parsley and Parmesan mixture. A thorough coating helps the crumb cling during frying.

Doneness: Fry over moderately high heat until the coating is golden and crisp and the aubergine is tender. Drain the cutlets on kitchen paper before plating.

Serve at room temperature

Arrange grilled aubergine and cutlets together, then add cream cheese and a rolled grilled courgette secured with chive. The recipe serves this antipasto at room temperature.

It can be served as a starter or as a side with meat or fish. A simple green salad or crusty bread also suits the mix of crisp, creamy and herby elements.

Recipe notes & tips

• Cut the aubergine slices evenly so they cook at a similar rate.
• Pat salted aubergine dry before it goes on the grill or into the egg wash.
• Keep the herb oil and the grilled vegetables separate until you are ready to dress them.
• Use thin, even courgette slices so they roll neatly after grilling.
• Let excess oil drain from the cutlets before arranging them on the plates.
• Allow time for the marinated vegetables to chill for a couple of hours.

Variations

• Add basil: Use some finely chopped basil alongside the parsley and mint in the dressing.
• Change the herbs: Swap the mint for another herb you enjoy while keeping the parsley and garlic.
• Make smaller bites: Cut the grilled vegetables into shorter pieces and assemble them as small antipasto portions.
• Add lemon: Finish the dressed vegetables with a little lemon juice for a brighter taste.
• Serve with salad: Pair the antipasto with dressed leaves for a fresh side.

Common mistakes to avoid

• Skipping the drying: Wet aubergine can splutter in hot oil; pat the slices dry after rinsing.
• Crowding the grill: The vegetables may cook unevenly; grill them in batches if needed.
• Slicing the courgette too thickly: Thick slices can be hard to roll; cut them thinly lengthways.
• Frying over low heat: The coating can turn greasy; use moderately high heat and fry until golden.
• Rushing the marinade: The recipe allows a couple of hours for the flavours to develop; include this in your schedule.
• Overfilling the garnish: A small dollop of cream cheese makes the courgette roll easier to secure and eat.

How to store

Keep leftovers covered in the fridge and eat within 2 days. Reheat the aubergine cutlets in an oven until hot to help the coating crisp again; the grilled vegetables are best served at room temperature.

Frequently asked questions