Aubergines, also called eggplants, are tidy little packages that last a good while in the fridge while you are deciding what to do with them. Luckily they lend themselves to griddling and they soak up flavour from herbs and good olive oil which gives them a longer shelf-life.
4 small aubergines or 1 large aubergine
Sea salt and freshly ground black pepper
4 tablespoons olive oil
4 sprigs of thyme, leaves only
1/2 teaspoon of dried chilli flakes
1. Slice 4 small aubergines or 1 large aubergine into slices about 1/4 inch thin lengthwise. Put into a bowl with a good pinch of salt and leave for 30 minutes. Wipe clean with paper towel.
2. Brush the aubergine slices with olive oil and fry on a griddle pan on both sides over medium heat until striped golden and soft.
3. Put the slices in a bowl, sprinkle with black pepper, thyme leaves and chilli. Pour over the rest of the olive oil and turn the aubergines. Leave to marinate for a few hours (though it lasts for a few days in the fridge). Serve at room temperature
Aubergine Recipe Tip
You can substitute the thyme with fresh oregano, coriander or mint leaves.