GRILLED AUBERGINES WITH LEMON, MINT AND BALSAMIC VINEGAR

Yields4 Servings
 2 medium aubergines, about 600g
 Olive oil for basting
For the dressing:
 100 ml extra virgin olive oil
 Finely grated zest and juice of 1 fresh lemon
 2 tbsps balsamic vinegar
 1 tsp sugar
 4 tbsps coarsely chopped fresh mint leaves
 Salt and freshly ground black pepper
1

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.

2

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.

3

Cover and set aside to let the aubergines absorb the flavours of the dressing. Sprinkle with the remaining chopped mint leaves and serve.