Hot barbecued aubergine with fresh chive vinaigrette
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Aubergines sliced into l/2\" rounds |
| 5 | tablespoons | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| 2 | Garlic cloves; crushed | |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | tablespoons | Chopped fresh chives |
Directions
Lightly salt the aubergine slices and leave to stand for 30 minutes to draw out the bitter juices.
Meanwhile combine the oil, vinegar, garlic and seasoning and blend thoroughly.
Rinse the aubergine slices and dry them thoroughly on kitchen paper.
Place in a large bowl, add half the vinaigrette and toss thoroughly.
Place on the barbecue turning regularly until golden brown on each side. Brush with extra vinaigrette as necessary.
When cooked, remove the aubergine slices from the barbecue and toss with any remaining dressing. Sprinkle with the chopped chives and serve immediately.
Excerpted from an article by Judi MacDonald and Kate Bell, published in _The Vegetarian_ (Summer 1993) Submitted By KAREN MINTZIAS On 06-11-95