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Recipe by Mary Cadogan

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1. 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.
2. 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

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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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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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