Chargrilled Aubergine Antipasto

Chargrilled Aubergine Antipasto

Categories: Starters

Serves: 4 Preparation time: 10 mins Cooking time: 20 mins



  • 2-3 aubergines weighing about 700g
  • Sea salt
  • 100ml Filippo Berio Extra Virgin Olive Oil
  • 3 tbsp toasted pine nuts
  • 2 tbsp snipped fresh chives
  • 2 tbsp Filippo Berio balsamic vinegar


  1. Thinly slice the aubergines lengthways, discarding the outside slices. Arrange on a large baking tray and sprinkle with salt. Leave for 20 minutes - this removes any bitter juices.
  2. Rinse the aubergine slices and pat dry with kitchen paper. Reserve 3 tbsp of Filippo Berio Extra Virgin Olive Oil. Toss the aubergines slices in the remaining Filippo Berio Extra Virgin Olive Oil and season with black pepper.
  3. Grill the aubergines a few slices at a time for 3-4 minutes, turning once until both sides are chargrilled and tender. Remove from the barbecue and leave to cool.
  4. To serve, arrange the aubergine slices on a large platter, scatter over the pine nuts and chives, then drizzle over the remaining Filippo Berio Extra Virgin Olive Oil and Filippo Berio balsamic vinegar.

Cooks tips


Try a combination of aubergines, fennel bulbs, mixed peppers, courgettes and field mushrooms topped with finely chopped parsley for a beautifully colourful party platter.

Grill sliced Halloumi cheese and drizzle with Filippo Berio Extra Virgin Olive Oil and lime juice.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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