Marinated Aubergine

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This simple speciality is enjoyed as a refreshing aperitif in the South of France.

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This simple speciality is enjoyed as an aperitif in the South of France. The aubergines are grilled and then marinated in a sweet and sour combination of oil, balsamic vinegar, brown sugar and lemon juice. Grilling the aubergines adds a smoky flavor and charred texture to the dish, while the marinade infuses the slices with a delicious blend of sweet and savory flavors.

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INGREDIENTS

Serving: Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

·       4 small aubergines

·       2 tbsp olive oil to cook the auberine

·       Salt and pepper to season

·       2 tbsp balsamic vinegar

·       1 ½ tbsp brown sugar

·       2-3 cloves

·       2 tbsp raisins

·       ½ cup roasted cashews

·       Juice of 1 lemon

·       3 tbsp olive oil for the marinade

·       2 bay leaves

·       Few slices of lemon, optional

·       2 tsp chilli flakes

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MISE EN PLACE

Remove the ends of the aubergines and cut them in half lengthwise. Brush both sides with olive oil and season generously with salt and pepper.

Preheat a grill pan, preferably cast iron, over high heat.

Method

1. Brush the grill pan with a little olive oil and place the aubergine halves on the pan, skin side down. Grill for about 5 minutes or until lightly charred and tender.

2. Flip the aubergine halves over and grill for an additional 5 minutes.

3. Remove the aubergines from the pan and let them cool for a few minutes. Then, cut them into 1 cm pieces using kitchen scissors, into a mixing bowl.

4. In a separate small mixing bowl, combine the vinegar, sugar, cloves, raisins, cashews, lemon juice, and olive oil. Whisk until the sugar dissolves and the ingredients are well combined.

5. Add the bay leaves, lemon zest, and chili flakes to the aubergines. Season with salt and pepper to taste.

6. Pour the marinade over the aubergines and use a spoon to gently mix the ingredients together, making sure the aubergines are well coated in the marinade.

7. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld together.

8. Serve with slices of toasted baguette.

TIP

• You can reuse the marinade oil for cooking.

• This marinade works well with other vegetables such as courgettes and bell peppers.

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