Tenute Rubino > Articles > Cookbook > Melanzane arrostite (Grilled aubergines)

Preparation:
Peel the aubergines and cut them into thin slices; cover them with salt and leave to drain off their liquid for about an hour. Then, rinse them and wipe dry. Grill slices over hot charcoals. Arrange slices in layers on a tray, garnishing each layer with chopped garlic, parsley and mint leaves, sprinkle with oil, add a pinch of pepper and a little vinegar. Let rest for a few hours and sprinkle with some more oil before serving.

Ingredients:
600 g of aubergines
garlic
mint leaves
parsley
extra virgin olive oil
wine vinegar
salt and pepper to taste