Monday, 15 July 2013

Marinated aubergines

Thinly slice an aubergine and brush both sides with elderflower oil. Brown in a frying pan (in batches if necessary). Season with pepper and salt and place into a baking try. Bake at 200 °C for about 15 minutes or until the aubergine slices are soft. Remove from the tray, leave to cool. Then place into a shallow bowl folding the aubergine slices in half. Dress with a mixture of the juice of 1/2 lime, pepper, salt and 1/2 tsp manuka honey. Scatter a handful of mixed herbs (mint, lemon balm, basil, parsley, coriander, thyme) over the top. Gorgeous with any barbecued food.

It keeps in the fridge for 2-3 days. Just remove what you need, let it come to room temperature and enjoy.

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