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Grilled aubergines (V)


A good addition to part of a plate of antipasti. The flavourings can be adjusted or changed for a subtly different taste - try using different herbs or spices, or a splash of balsamic vinegar, for instance.


Serves four, as a side-dish


1 large aubergine

1 tbsp olive oil

a pinch of ground cumin

1 clove of garlic

a sprig of thyme, leaves only

salt and pepper


Preheat the grill to its hottest temperature.


Slice the aubergine into rounds about 1cm thick and lay them flat on a baking sheet or grill pan. Crush the garlic and mix with the cumin, olive oil and thyme leaves. Season.


Using a pastry brush, brush the top side of the aubergine slices with the olive oil mixture  and put them under the grill for about 3-4 minutes, until browned.


Turn the slices over, brush again with the olive oil and put back under the grill until browned.


Can be served hot or cold.

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