Aubergines with garlic and herb dressing
An Italian-style sweet and sour dressing really
works well with the meaty aubergines.
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INGREDIENTS:
 1kg/2lb 4oz aubergines, sliced into rounds
100ml/3 1/2fl oz 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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PREPARATION:
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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PREP/COOK
INFORMATION:
Prep time:
25 minutes
Cook time:
40 minutes
Serves: 20
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Source: Good Food Magazine, June 2008
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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