Method:
1 Place eggplant (aubergines) in a colander, sprinkle with salt and drain for 20 minutes. Rinse eggplant (aubergines) under cold water and pat dry with absorbent kitchen paper.2 Preheat barbecue to a high heat. Brush eggplant (aubergine) slices with oil, place on barbecue grill and cook for 2 minutes each side or until tender and golden. Place in a shallow dish.
3 To make dressing, place onion, parsley, basil, chilli, vinegar and black pepper to taste in a screwtop jar and shake to combine. Pour dressing over eggplant (aubergines) and toss. Cover and marinate in the refrigerator for at least I hour before serving. Note: This salad can be marinated for up to 24 hours. Salting eggplant (aubergine) degorges it of any bitter juices. For this recipe, it also ensures that you do not end up with excess juices coming out during marinating. Serves 8 -----------------------
ingredients
3 large eggplant (aubergines), slicedsea salt
2-3 tablespoons olive oil
Herb and balsamic dressing
I red onion, sliced2 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons chopped fresh basil
I fresh green chilli, seeded and
finely chopped
2/з cup/l70ml/5'/2fl oz balsamic vinegar
freshly ground black pepper
