Jun 20

Garlic Aubergine

melenzaneThis is the best way of having aubergines, they are absolutely delicious.

Slice the aubergine and rub a little salt, leave in a colander to rest for about an hour  (even 2 if you have the time).

Rinse and dry. Heat the grill pan, brush a little olive oil on both sides of the slices and cook until tender.

While the aubergine cooks, in a big dish put 2 garlic cloves (sliced) , about 10 mint leaves and 2 tablespoon of olive oil, if you have 2 aubergines double these amounts.

When the slices are ready put them in the dish with the garlic, so that the heat will wilt the mint and release the flavours.

Before eating let it rest for 30 minutes.

Great for picnics, and great sandwich filler!



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