I have always been a fussy eater and even now I find myself still learning to like certain types of food or flavours. Fish, capers, chickpeas and beans are only a few of the things I have learned to appreciate the last few years. One thing I am still working on is aubergine and I am getting to like it! Now I do not like the chunks of aubergine I so often find in Ratatouille, actually I do not like any chunks of auberinge. No, I want it roasted until soft and mashed up in to Baba Ganoush; a lovely libanese aubergine dip. But lately I have discovered how tasty aubergine is when thinly sliced and char grilled, soaked in a lovely marianade served as a side dich to grilled Halloumi salad and Bulgur wheat.
This recipe can also be used to make lovely Brushetta for a starter. Try to use fresh herbs as it will not only look pretty but also taste so much better.
1 auberine
1 red chili
1 clove of garlic
1 lemon, zest and juice
mint, basil, olive oil
salt and pepper
Cut the aubergine in to 0.5cm thick slices. Heat a grill pan until smoking hot. Grill the aubergine on both sides, it should have nice grill marks on it and start to feel soft. Place on a plate or in a serving dish.
Chop chili (without seeds), garlic, basil and mint. Drizzle lemon juice and olive oil over the aubergine. Scatter chili, garlic, lemon zest and herbs on top and season with salt and pepper.
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