2 slender aubergines
NOMU Sea Salt
DRESSING:
60ml NOMU Extra Virgin Olive Oil
1 tbsp white balsamic vinegar
2 cloves garlic, crushed
1 anchovy fillet, finely chopped (optional)
1 tbsp Italian parsley, finely chopped
Juice and zest of ½ lemon
1 tsp (5ml) NOMU Italian Rub
NOMU Sea Salt and Black Pepper, to taste
Cut the aubergines into thick rounds. Place the slices in a colander and sprinkle with salt. Leave to stand in the sink for half an hour to draw out the excess water. Rinse under cold water and pat dry with a dish towel or paper towel.
Cook the aubergine slices in a grill pan until charred on either side and then place in a hot oven for 10 minutes until soft.
Mix all the dressing ingredients together in a bowl and set aside.
Place the hot aubergines into a sterilized jar and pour the dressing over. Allow to marinate for 4-6 hours or overnight before serving.
Tip: If you’re using anchovy in the dressing, there is no need to add extra salt.
2 slender aubergines
NOMU Sea Salt
DRESSING:
60ml NOMU Extra Virgin Olive Oil
1 tbsp white balsamic vinegar
2 cloves garlic, crushed
1 anchovy fillet, finely chopped (optional)
1 tbsp Italian parsley, finely chopped
Juice and zest of ½ lemon
1 tsp (5ml) NOMU Italian Rub
NOMU Sea Salt and Black Pepper, to taste
Cut the aubergines into thick rounds. Place the slices in a colander and sprinkle with salt. Leave to stand in the sink for half an hour to draw out the excess water. Rinse under cold water and pat dry with a dish towel or paper towel.
Cook the aubergine slices in a grill pan until charred on either side and then place in a hot oven for 10 minutes until soft.
Mix all the dressing ingredients together in a bowl and set aside.
Place the hot aubergines into a sterilized jar and pour the dressing over. Allow to marinate for 4-6 hours or overnight before serving.
Tip: If you’re using anchovy in the dressing, there is no need to add extra salt.
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