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Marinated melanzane
Serves 4 Starters and mains
Ingredients
- 2 aubergines sliced lengthways into 4mm slices
- 1 lemon, thickly sliced into 4mm rounds
- 180ml olive oil
- 60ml white wine vinegar
- 2 garlic cloves, chopped
- 1 red chilli, sliced
- 2 fresh thyme sprigs
- 1tsp sea salt
Method
Preheat the oven to 200C/ 180C F/Gas 6. Arrange the aubergine and lemon slices on 2 large roasting trays or wire racks and roast, without oil, for 20 minutes or until they are thin, soft and the edges are looking charred. Keep an eye on them as some slices may be ready before others are, but don’t worry if you burn them slightly: the charred bits add a really smoky flavour, and everything will soften off in the oil when it’s marinated.
In a wide jar, stir together the olive oil and vinegar, then add the remaining ingredients. Take the charred lemon and aubergine slices and drop them into the marinade, stirring to combine. There may not be enough marinade to cover them entirely, but there should be enough to coat all the slices generously – if not, just add some more oil.
You can use the marinated
aubergines almost immediately
in salads, sandwiches and pasta
or to top pizzas, but they will
keep in the fridge for up to
a week and the flavours will
develop further as they sit.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
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