What is better than a herby vegetable option even carnivores enjoy tucking into?
Salting the aubergines beforehand gives this a bit more bite and texture
Slice the aubergine and sprinkle with sea salt on both sides and place into a colander with a weighted bowl on top to squeeze out moisture. Leave for about an hour and then wash off the salt and pat dry.
Whilst the aubergine drying, make the marinade by adding all the marinade ingredients into a bowl and mixing well
When the aubergine is done, add to the marinade bowl, cover well and then cling film before putting in the fridge
To cook, place the aubergine slices on the BBQ and cook both sides for 3 minutes. Give a quick baste when turning over and before service