SERVES 6
PREPARATION 5 MINS
COOKING 15 MIN, plus resting time
This is best made an hour or two before serving to allow the flavours to infuse
3 aubergines
Olive oil
4 cloves garlic, cut into slivers
1 fresh red chilli, deseeded and thinly sliced
Bunch of fresh mint, chopped
FOR THE DRESSING
1 clove garlic, mashed
Salt
2tsp sherry vinegar
1. Slice the aubergines lengthwise about ½ cm thick and brush generously with olive oil on both sides.
2. Get a griddle pan (or barbecue) really hot and grill the aubergines on each side until nicely charring. Lay out in a big flat dish.
3. Fry the garlic slivers until golden, don't overcook or it will be bitter
4. Remove from the oil and sprinkle over the aubergine with the chilli and fresh mint
5. To make the dressing, mash the garlic with a good pinch of salt in a pestle and mortar, and mix with the sherry vinegar.
Pour it over the aubergines and leave to infuse