Recipe - Hot Barbecued Aubergine With Fresh Chive Vinaigrette

2 md Aubergines; cut or sliced up into 1cm/
; 1/2in rounds

FOR THE CHIVE VINAIGRETTE
5 tablespoon Olive oil
1 tablespoon Balsamic vinegar
2 Cloves garlic; crushed
Salt and freshly ground
black pepper
2 tablespoon Chopped fresh chives

1. Lightly salt the aubergine slices and leave to stand for 30 minutes to
draw out the bitter juices.

2. Meanwhile combine the oil, vinegar, garlic and seasoning and blend
thoroughly.

3. Rinse the aubergine slices and dry them thoroughly on kitchen paper.
Place in a large bowl, add half the vinaigrette and toss thoroughly.

4. Place on the barbecue turning regularly until golden brown on each side.
Brush with extra vinaigrette as necessary.

5. When cooked, remove the aubergine slices from the barbecue and toss with
any remaining dressing. Sprinkle with the chopped chives and serve
immediately.

Converted by MC_Buster.

NOTES : The combination of tender barbecued aubergine flesh and this
wonderfully aromatic vinaigrette is simply heavenly.

Converted by MM_Buster v2.0l.