Ingredients

The following ingredients have 20 Servings
  • 1kg aubergine , sliced into rounds
  • 100ml olive oil
  • 5 tbsp red wine vinegar
  • 1 tbsp sugar
  • 4 garlic cloves , thinly sliced
  • bunches mint and parsley, roughly chopped

Instruction

  • 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.
  • 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.