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Herby Aubergine Slices

herbed aubergine slices

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Herby Aubergine Slices
3rd Jube, 2017

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


  • 2 Aubergines, sliced width way about 2 cm thick
  • 50g sea salt
  • For the marinade
  • 20mls Olive oil
  • 20mls Sherry Vinegar
  • 1 clove Garlic, finely chopped
  • 1tsp sea salt
  • 1tbsp Fresh Parsley, chopped
  • 1tbsp Fresh Basil, chopped
  • 1tbsp Fresh Thyme, chopped
  • cracked black pepper to season


    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