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Grilled Aubergine with Mint

If bored of the usual side dishes of bland vegetables this should tantalise those taste buds. This dish can be served either as a starter with a juicy mozzarella or as a side for your main - to be served at room temperature.

(Serves 3-4)
  • x3 large aubergines
  • Generous helping of fresh mint
  • 1 clove of garlic
  • Balsamic Vinegar
  • Extra virgin olive oil
Give the aubergines a good wash then slice into 0.5cm thick circular slices, put in a large bowl sprinkling each layer with salt to remove its natural bitterness, set aside for 15-20mins.

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.

Tried It? Liked It? Tweaked It? Let me know!

      Patz x

*If you have time, cook the aubergine on a griddle pan or on the barbecue for extra flavour.


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