Patz's Pantry

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. Ingredients: (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 t...