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Côte à l’os with aubergine on the barbecue







Côte à l’os with aubergine on the barbecue
In this tasty recipe "Côte à l'os with Aubergine" with one of the tastiest pieces of beef accompanied by a creamy aubergine preparation and potatoes, you will prepare a delicious, luxurious meal that can be prepared completely on the BBQ.

Ingredients for Côte à l'os with Aubergine:

serves 4 :


1 côte à l'os 5 - 9 oz (150 to 250 grams) of meat per person 4 cloves of garlic 4 aubergines 20 first potatoes 2 sprigs of oregano 2 sprigs of thyme a few sprigs of rosemary 1 dash of balsamic vinegar olive oil black pepper coarse salt


How to make Côte à l"os with Aubergine:


Let the meat come to room temperature while you light the barbecue. Cut the aubergines in half (you can cut the stems) and make a few deep incisions in a diamond pattern in a flesh. Peel half of the garlic cloves and cut into thin slices. Push the garlic cloves into the incisions along with a few rosemary leaves. Season the flesh of the aubergines with pepper, coarse salt and sprinkle with some olive oil. Put the halves back together and wrap with aluminum foil. Let the aubergines cook for 20 minutes on a hot barbecue, preferably under a lid (or in an oven at 356°F - 180°C). Place the potatoes in a refractory baking dish, along with the other half of the garlic (no need to peel, bruising is enough), thyme, oregano and rosemary. Season with salt, pepper and cover with a generous splash of olive oil. Stir. Also let the potatoes cook for 20 to 25 minutes on the barbecue (preferably under the lid, or again in the oven). Stir occasionally. Season the meat with enough salt and pepper. Rub in with a little olive oil. Sear the meat on both sides on a hot barbecue. Do not pierce meat (the delicious juices will be lost). Then continue cooking for another ten minutes on each side in a less hot spot on your barbecue. Check if the meat is sufficiently cooked by pushing it with your fingers. The more resistance, the more cooked the meat. Once desired, wrap with aluminum foil and let it rest for a while. Meanwhile, make the aubergine confit by scraping out the vent meat - without the garlic and rosemary. Stir the cooked flesh and mash it a bit finer. Season with a dash of balsamic, pepper and salt. Cut the meat into one centimeter wide slices and serve with the potatoes and candied aubergine. Delicious with a glass of powerful red wine.


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