Grilled aubergines may be served as a vegetable or can be used as a foundation for escalopes, noisettes, tournedos or other small pieces of meat.
2 aubergines salt
5 fl. oz. olive oil
1 tablespoon chopped parsley
Peel the aubergines. Cut them into thick slices. Sprinkle both sides of each slice with salt and leave to drain in a colander for 30 minutes. When drained, rinse the slices in cold, running water and pat dry in a clean cloth, or kitchen paper towels. Coat the slices of aubergine with olive oil and place in a shallow flameproof dish. Place under a heated grill and cook for 3 minutes. Turn the slices, add more oil if too dry, and cook until the slices are soft. Sprinkle with parsley.