Herby Aubergine Slices

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

Ingredients

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

Method

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