Chimichurri is a native Uruguayan and Argentinian loose, oil-based condiment used to accompany barbecues. It’s commonly made with olive oil, red wine vinegar, garlic, pepper, finely chopped parsley.
Chimichurri sauce
1 cup fresh parsley
1/3 cup finely diced onion
4 garlic cloves minced
1/2 cup olive oil
1/4 cup red vine vinegar
3 tbsp lemon juice
1 tsp salt
For the grilled eggplants
2 globe eggplants cut in two
2 tbsp olive oil
1 tbsp black pepper
1 tbsp salt
1/4 cup crushed pistachios
To serve
Plant based yoghurt
Fresh parsley
Chimichurri sauce
Chopped pistachios
Instructions
Heat the grill at medium-high heat and brush the grill with olive oil. Cut each eggplant in two. Then using a sharp knife, make small long cuts. Lightly brush both sides of the eggplant slices with oil and season with salt and freshly ground black pepper.
Grill the eggplant with the lid closed for 5-7 minutes each side, turning once, or until the slices become tender.
Remove from the grill and drizzle the warm eggplant with the chimichurri sauce to taste. Serve warm or at room temperature with more chimichurri sauce , yoghurt, fresh parsley and chopped pistachios.