A deliciously garlicky cold aubergine dish ideal for a buffet spread. As many cold aubergine dishes include yogurt, this one makes a pleasant change.
2 large aubergines, peeled in zebra stripes, sliced lengthways and soaked in salted water for one hour sunflower oil for deep-frying
For the sauce
3 big fresh tomatoes, skinned and roughly chopped
8clovesgarlic, crushed with salt
3tablespoonswhite wine vinegar
small bunch of fresh parsley, chopped
salt and freshly ground black pepper
To prepare the sauce, put the tomatoes in a pan with the rest of the sauce ingredients except the parsley. Cook gently, uncovered, for 30-40 minutes until well reduced. Stir in the parsley and season to taste. Leave to cool.
Drain the slices of aubergine and squeeze dry. Heat thick layer of oil in a shallow pan and fry the aubergine until golden-brown. Drain on kitchen paper and arrange on a serving dish. Spread the cold tomato sauce over the top and serve while the aubergines are still warm, or when they are cold.