Aubergines with garlic & herb dressing

Aubergines with garlic & herb dressing

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(3 ratings)

Prep: 25 mins Cook: 40 mins


Serves 20 as part of a meal
An Italian-style sweet and sour dressing works well with the meaty aubergines

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal53
  • fat5g
  • saturates1g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein1g
  • salt0.01g
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  • 1kg aubergine, sliced into rounds



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 5 tbsp red wine vinegar
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 garlic cloves, thinly sliced
  • bunches mint and parsley, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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20th Mar, 2011
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
12th Mar, 2011
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.....
6th Oct, 2008
Easy to follow recipe and made a change from plain aubergine.
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