Marinated grilled aubergines

Published on 18 June 2024

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Lovely as a side, starter or bruschetta topping. Few ingredients, worth making ahead so flavours mingle.

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INGREDIENTS

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I wash, trim and peel strips from the aubergine, leaving some skin, then slice about half a centimetre thick.

I layer in a colander with coarse salt, weigh down with a plate and rest for about 1 hour to release bitter water.

After about 1 hour, I rinse briefly and dry with kitchen paper.

I grill the slices.

I wash herbs.

I put oil, vinegar, salt, chilli, torn herbs and sliced garlic in a jar.

I close and shake to emulsify.

I alternate dressing and aubergine slices on a plate.

I cover and leave to absorb flavours.

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