Marinated aubergine
Photography by Photography by Simon Devitt.
INGREDIENTS
1 large, firm aubergine
red wine vinegar
water
1 shallot, finely sliced
2 cloves garlic, crushed
1 teaspoon of salt
METHOD
Cut the aubergine into 1cm slices and place in a bowl. Mix together equal quantities of the vinegar and water and pour over enough to cover the aubergine. Add the shallot, garlic and salt. Submerge the aubergine by placing a plate on top. Leave to marinate for 2 hours.
Drain and pat dry with paper towels. Preheat a barbecue or grill plate. Brush the eggplant with olive oil, salt and pepper and cook until tender.
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