- x3 large aubergines
- Generous helping of fresh mint
- 1 clove of garlic
- Balsamic Vinegar
- Extra virgin olive oil
Preheat oven* at 200C.
Finely chop the mint and cut the garlic clove into quarters, set aside.
Rinse off the salt from the aubergines then squeeze approx. 5-6 slices in-between the palm of your hands to remove the excess water.
Brush the aubergines with a little olive oil and place on a grill and cook for about 10mins turning at half-time.
Soak each slice of aubergine in balsamic vinegar then transfer to a bowl, drizzle a generous amount of olive oil and sprinkle some mint between each layer, add the garlic and mix well.
Garnish with mint.
*If you have time, cook the aubergine on a griddle pan or on the barbecue for extra flavour.