Finding yourself with a spare aubergine in the fridge? Don't worry, this simple and fresh recipe will make a great side for your main courses or you can eat it as a salad with some couscous and hummus.
Serves 2 people
Ingredients
1 large aubergine
3 tbsp olive oil
about 10 leaves fresh mint
salt
2 garlic cloves
Let's start cooking
Wash the aubergine and cut in thin slices (about 3-5mm)
Grill aubergine on non-sticking pan or grill until lightly golden (do not burn them or make them dark brown, that actually releases toxins), then set aside
In a separate pot, reheat olive oil with garlic cloves (very slow cooking, the garlic shouldn't fry) for a few minutes
Remove olive oil from hob and add fresh mint, stir and let sit for a few minutes
Place aubergine slices on plate and then pour olive oil evenly on the plate
Remove garlic if you don't like to eat it
Add more fresh mint if you like
Serving & storing
You can serve at room temperature or allow to cool completely if not in a hurry. Store in fridge for 1 day.
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