Chargrilled aubergine slices
Lauraine Jacobs takes the mystery out of cooking one of the most versatile vegetables.
- Cut aubergine lengthways into 3cm slices. Place the slices on paper towels and sprinkle with the salt.
- Prepare the marinade by whisking together the oil, soy sauce, cumin, thyme, juice of ½ lemon and pepper. Heat a barbecue grill until hot. Wipe excess moisture from the aubergine slices, then brush both sides with marinade.
- Place the slices on the hot grill and reduce the heat a little. Cook until tender, turning occasionally.
- Serve with dollops of thick unsweetened yoghurt. Note this recipe serves 6 as a side dish or entrée.