| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Aubergines; sliced into 1cm/ |
|
|
; 1/2in rounds |
| 5 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar |
| 2 |
|
Cloves garlic; crushed |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Chopped fresh chives |
INSTRUCTIONS
FOR THE CHIVE VINAIGRETTE
1. Lightly salt the aubergine slices and leave to stand for 30 minutes to
draw out the bitter juices.
2. Meanwhile combine the oil, vinegar, garlic and seasoning and blend
thoroughly.
3. Rinse the aubergine slices and dry them thoroughly on kitchen paper.
Place in a large bowl, add half the vinaigrette and toss thoroughly.
4. Place on the barbecue turning regularly until golden brown on each side.
Brush with extra vinaigrette as necessary.
5. When cooked, remove the aubergine slices from the barbecue and toss with
any remaining dressing. Sprinkle with the chopped chives and serve
immediately.
Converted by MC_Buster.
NOTES : The combination of tender barbecued aubergine flesh and this
wonderfully aromatic vinaigrette is simply heavenly.
Converted by MM_Buster v2.0l.
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