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Prep Time: 00:20
Servings: 8
Cooking Time: 00:30
Ingredients
- 3-5 - medium aubergines
- 350ml - red wine
- 2 - sprigs fresh thyme
- 2 - sprigs fresh mint
- 2 - garlic cloves, crushed
- - salt and freshly ground black pepper
- - olive oil
- 1 - bunch spring onions, chopped
- 1handful - of fresh, roughly torn mint leaves
- 45-60ml - roasted pine nuts
Method
Also try using small aubergines for this salad.
Preheat the oven to 180°C.
Remove the stalks from the aubergines and halve them, then slice each half into four. Place the slices in a glass bowl and add the red wine, herbs, garlic, salt and black pepper to taste. Cover with cling wrap and refrigerate overnight.
Drain the aubergines and arrange on a baking tray or in a roasting pan, drizzle over a little olive oil and roast in a preheated oven for about half an hour until soft and cooked with the tips slightly browned.
Mix the aubergines, spring onions and torn mint leaves. Transfer to a serving platter, sprinkle with pine nuts and serve.
Remove the stalks from the aubergines and halve them, then slice each half into four. Place the slices in a glass bowl and add the red wine, herbs, garlic, salt and black pepper to taste. Cover with cling wrap and refrigerate overnight.
Drain the aubergines and arrange on a baking tray or in a roasting pan, drizzle over a little olive oil and roast in a preheated oven for about half an hour until soft and cooked with the tips slightly browned.
Mix the aubergines, spring onions and torn mint leaves. Transfer to a serving platter, sprinkle with pine nuts and serve.
