Aubergines with garlic & herb dressing

Aubergines with garlic & herb dressing

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 20 as part of a meal

An Italian-style sweet and sour dressing works well with the meaty aubergines

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
53
protein
1g
carbs
2g
fat
5g
saturates
1g
fibre
1g
sugar
2g
salt
0.01g

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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Method

  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.

Recipe from Good Food magazine, June 2008

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Comments

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kittendothroar's picture
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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's picture

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

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