Aubergines with garlic & herb dressing
An Italian-style sweet and sour dressing works well with the meaty aubergines
Difficulty and servings
Serves 20 as part of a meal
Preparation and cooking times
Prep 25 mins
Cook 40 mins
Vegetarian
- Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
- Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.
Per serving
53 kcalories, protein 1g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 1g, sugar 2g, salt 0.01 g
Recipe from Good Food magazine, June 2008.
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http://www.bbcgoodfood.com/recipes/6498/
http://www.bbcgoodfood.com/recipes/6498/
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Ingredients
- 1kg aubergine , sliced into rounds
- 100ml olive oil
- 5 tbsp red wine vinegar
- 1 tbsp sugar
- 4 garlic cloves , thinly sliced
- bunches mint and parsley, roughly chopped
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These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.
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Difficulty and servings
Serves 20 as part of a meal
Preparation and cooking times
Prep 25 mins
Cook 40 mins
Vegetarian
Ingredients
- 1kg aubergine , sliced into rounds
- 100ml olive oil
- 5 tbsp red wine vinegar
- 1 tbsp sugar
- 4 garlic cloves , thinly sliced
- bunches mint and parsley, roughly chopped
Per serving
53 kcalories, protein 1g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 1g, sugar 2g, salt 0.01 g
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06 October 2008
sophie12345 rated and commented on this recipe
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12 March 2011
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20 March 2011
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