Serves 4 as a side dish to grilled meats or game
2 medium aubergines (about 700g)
Light olive oil for frying
Salt and freshly ground black pepper
For the dressing:
125ml extra virgin olive oil
3 tbsp white wine vinegar
1 tbsp liquid honey
1 sprig of fresh thyme
4 basil leaves
Slice the aubergine into discs about 5mm thick and season each slice on both sides. Heat a little oil in a frying pan over a medium high heat and fry a few slices until brown on both sides. Place the slices in a flat serving dish as you go and continue until they are all browned, adding a little more oil for each batch.
Put the oil, vinegar, honey and thyme into a pan and bring to a boil, then pour it over the aubergine. Leave for 24 hours to marinate. Before serving shred the basil and scatter it over the top.
• This recipe is taken from Angel Food by Joyce Molyneux and Gerard Baker (published on October 7 2011, £14.95, proceeds go to Save the Children). To order a copy email angel.food@virginmedia.com, visit a Save the Children shop or click here
