
Cut each aubergine into 8 thin slices and soak in salted water for about an hour. To make the dresssing, put the oil, lemon juice and zest and the balsamic vi8negar in a bowl and whisk well. Add the sugar and the salt and pepper to taste. Stir in the mint and set aside.
Heat a ridged stove-top grill pan until hot,drain the aubergines, pat dry with kitchen paper and brush lightly with olive oil. Add to the grill pan and cook for 2 to 3 minutes on each side until golden brown and lightly charred. Place the slices on a large platter and spoon the dressing over the top.
Cover and set aside to let the aubergines absorb the flavours of the dressing. Sprinkle with the remaining chopped mint leaves and serve.
Submit your email below and receive all the latest offers and news from Scotts Supermarket.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.