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Nutrition: per serving

  • kcal53
  • fat5g
  • saturates1g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein1g
  • salt0.01g
    low
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, June 2008

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.3 out of 5.3 ratings

kittendothroar

A star rating of 4 out of 5.

Very good as part of a warm or cold buffet, easy to make, I like the slight tartness from the vinegar, made for a nice mezze/ tapas dish

fozziebird

This is so easy! I love this as you can prepare everything in advance for a cold buffet the next day. It's a bit different than the usual "rice & pasta salad". I never have any leftovers.....

cuxtongirl149

A star rating of 4 out of 5.

Easy to follow recipe and made a change from plain aubergine.

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