Marinated aubergine

From issue #6, page 78.
Photography 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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