OTQ On the Grill - Part 2

Need a fancy recipe to match your delicious new vintage bottle of OTQ? This recipe is perfect for family get togethers over the holidays. It's easy, delicious, and has plenty of "wow" factor!


This tangy version of an Aubergine Parmigiana is wonderful vegetarian dish to serve on its own or it makes a great side to grilled meats. I love it in the Summer months served with BBQ’d crispy skinned fish fillets, or chargrilled lamb or beef steaks in the Winter. Serve with extra chopped herbs, a few rocket leaves, a drizzle of olive oil & toasted sourdough slices to mop up the sharp creamy juices.

3-4 Aubergines

Extra Virgin Olive oil

Salt & pepper

1 punnet Black cherry tomatoes [300gms]

Fresh Rocket Leaves

500gm Crème fraiche [I use a whole Tatua packet]

2 garlic cloves finely sliced

Shaved Parmesan to taste – around 50gms

A small handful Flat Leaf Parsley – roughly chopped

2 tbsp chopped Lemon Thyme

2 tbsp chopped Chives

Toasted Sourdough Slices to serve

Take the aubergines and slice into 1cm thick slices, lay on a tray and sprinkle generously with salt to remove bitterness. Let sit for half an hour until moisture appears on the surface. Pat dry with paper towels and lay on a lined baking tray.

Heat oven to 190c fan forced.

Drizzle slices with olive oil and bake for 20-30 mins until well coloured and softened.

Cut some of the cherry tomatoes in half and leaving some whole, drizzle with olive oil and bake on a lined tray until beginning to blister, around 10-15 mins.

Place 1 tbsp olive oil in a small pan over low heat and cook the garlic slices until fragrant but not browned. Add the crème fraiche and turn up heat to simmer and allow to bubble for 3-4 mins and reduce slightly. Remove from heat, add the parmesan and most of the chopped herbs. Stir and set aside.

Line a shallow oven proof dish with a layer of aubergine slices. Sprinkle over some of the roasted tomatoes and a big spoon full of the herbed crème fraiche mixture. Continue to layer this way finishing with the crème fraiche.

Bake in a 190c fan bake oven until golden – 20-30 minutes.

Sprinkle with the remaining chopped herbs, a few leaves of rocket and serve with toasted sourdough slices.