Aubergines in French Dressing

This is another simple way to treat aubergines and can be used as a salad, side dish or what you will. It is also a very good accompaniment to cold pink lamb.


  • 2 large aubergines
  • salt and freshly ground pepper
  • 8 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp lemon juice
  • 1 tbsp sugar
  • 1 level tsp cumin chopped parsley


Cut the aubergines into 1cm/ยฝinch thick slices, sprinkle with a little salt and leave for 30 minutes then wipe them dry with kitchen paper. Brush them generously with olive oil, sprinkle a little salt and pepper on the slices and grill until the flesh is tender. Make a marinade of whatโ€™s left of the olive oil, garlic, lemon juice and cumin, mixing it well. Put the slices of aubergine in a serving dish, pour over the marinade, add a little salt and pepper and sprinkle over the parsley. Leave for several hours before serving.