Name: Aubergines with garlic & herb dressing
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 20 as part of a meal
Cuisine: Italian
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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Aubergines with garlic & herb dressing

Aubergines with garlic & herb dressing

Mary Cadogan

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Serves 20 as part of a meal

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4.3 out of 5.3 ratingsRate

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

Easily halved

Vegetarian

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Lamb cutlets with herb relish

A star rating of 3.4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal53
fat5g
saturates1g
carbs2g
sugars2g
fibre1g
protein1g
salt0.01g

low

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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A star rating of 4.3 out of 5.3 ratings

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