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Marinated Aubergines

August 3, 2022

Taken from who got it from Ellie who passed it on from her Italian friend, Cadia. Share and share alike :). Feel free to add other veg – charred red peppers would go especially well.

Serves 4
Cook time: 20 mins


  • 1 aubergine (sliced)
  • 1 clove garlic (crushed)
  • 1 red chilli (de-seeded and finely chopped)
  • 1 small bunch flat leaf parsley (chopped)
  • 1 tsp balsamic vinegar
  • juice of half lemon
  • olive oil
  • salt & pepper


  • Slice the aubergine into rounds and place on either a hot barbecue or grill pan and char on each side until softened. Turn frequently taking care not to burn the aubergine. Do not add any oil to either the pan or the aubergine as this will make the vegetable soggy. Once done set the aubergine aside to cool.
  • Place all the remaining ingredients into a bowl, add the cooled aubergine and mix well to combine. Transfer to a good sealing container, ensuring the olive oil completely covers the aubergine, if not then top up with more olive oil. Place in the fridge where the aubergine will keep well for a week if properly sealed.

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