Grilled aubergines are a side dish that should be an absolute regular on your dining table. They solve any headaches over what to serve as a vegetable accompaniment: they’re great with grilled meat or fish, and are excellent enjoyed as a light lunch together with cheeses or meats. And if you are heading towards the beach, the grilled aubergine makes an excellent picnic if used as a filling for a sandwich. In short, a light, very tasty and extremely versatile vegetable dish.

Take your aubergines and wash them carefully, slice them, add salt and let them rest on a colander. After about half an hour, fry them on a griddle pan without oil, taking care to turn them half way through. Chop some garlic and parsley in a blender. Combine some salt, oil and vinegar and mix thoroughly together. Season and serve.