| Eggplant with red wine vinegar, honey and mint |
| 1 large eggplant (aubergine) |
| 1 tablespoon olive oil |
| 3 tablespoons water |
| sea salt and freshly ground black pepper |
| 1-2 tablespoons red wine vinegar |
| 2-3 teaspoons honey |
| 1 small bunch of fresh mint, leaves chopped |
Preheat the oven to 180C. Slice the eggplant into rounds about 1 cm thick, then cut the rounds into halves. Place them in a large baking dish, drizzle with the olive oil, and add 3 or 4 tablespoons of water to the base of the dish. Sprinkle with sea salt and black pepper, then toss all together well. Cover the dish with alfoil and bake for 15 minutes.
Remove the alfoil from the dish and gently toss the aubergine again. Cook for a further 10-15 minutes, until the aubergine is tender and slightly golden. Remove from the oven and transfer the aubergine to a bowl.
Add the red wine vinegar and honey to taste, then toss with the fresh mint. Season with additional salt or pepper if necessary. Serve warm or at room temperature.
Comments (5)
27 July 2004
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