To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.
Slice the aubergine without peeling. Liberally sprinkle each slice with salt and place in a collander. Leave to drain for at least an hour. Rinse under running water and sqeeze out excess water using the back of a large spoon or ladel.
Grill the aubergines on a warm pan until the flesh is lightly browned.
In the meantime make a dressing. Finely chop the garlic clove and in a bowl add the parsley, olive oil, vinegar and
balsamic vinegar, and add salt to taste.
Dip the aubergines in the dressing and arrange on a pyrex dish. Pour over remaining dressing. Best prepared the day
before eating.
Post 
Archive
Print
