Grilled Aubergine with Basil Vinegrette Recipe

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Grilled Aubergine with Basil Vinegrette Recipe Recipe

grilled-eggplant-with-fresh-mozzarella-tomatoes-and-basil-vinaigrette

By Monish Gujral Published: October 17, 2016

    Ingredients

    Instructions

    1. Marinade the aubergines with olive oil and seasoning and set aside for 20 minutes.
    2. Grill in preheated oven on both sides till little brown and cooked.
    3. Remove from oven.
    4. Meanwhile blend all other ingredients in a blender and liberally drizzle over the grilled aubergines and dot with feta
    5. Serve warm.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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