2
medium aubergines, sliced into 1cm/½in rounds
For
the chive vinaigrette:
5tbsp
olive oil
1tbsp balsamic
vinegar
2 cloves
garlic, crushed
salt and
freshly ground black pepper
2tbsp chopped
fresh chives
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.
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