Aubergines with dill & vinegar

Name: Aubergines with dill & vinegar
Yield: Serves 2-4
Ingredients: a large sprig of dill; a sprig of mint (ideally spearmint); a sprig of mint (ideally spearmint); 1 tablespoon coriander seeds; flaked sea salt and black pepper; flaked sea salt and black pepper; 2 large aubergines, washed and green stem removed; 6 tablespoons light olive oil; 1 large vine tomato; 2 large garlic cloves, finely sliced lengthways; 2 spilling tablespoons white wine vinegar

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

The aubergine excels on a grill over wood smoke. Please make sure each slice is cooked through, as when not, it is a particularly unpleasant vegetable to eat.

Ingredients

2 large aubergines, washed and green stem removed
flaked sea salt and black pepper
1 tablespoon coriander seeds<

Starter
Gluten-free
Vegan

Method

Slice the aubergines lengthways, about 6mm thick. Toss in a large bowl with 1 level tablespoon of salt and lay out on a clean tea towel. Leave for half an hour or so. Meanwhile, get the barbecue going.

Toast the coriander seeds in a pan over a low heat until their fragrance comes to the nose, swirling them regularly to prevent them from burning. Put the seeds in a small bowl and only sl