In a small bowl, combine the olive oil and the rub of your choice. Season with salt and pepper.
Slice the aubergines lengthwise no more than 5mm thick. Using a basting brush, lightly brush the marinade onto both sides of the aubergine.Heat a griddle pan and place a few slices of aubergine in the pan. Do not be tempted to turn them too soon. Leave until the aubergine is charred on one side before turning to cook the other side.
Once all the aubergine is cooked, place onto a beautiful platter and sprinkle with crumbled feta, fresh mint leaves and freshly chopped chilli (if desired). Season with an extra grind of salt and pepper. Drizzle with another glug of olive oil and serve.
Wine suggestions
Choose a crisp, flavourful dry white such as a South African Sauvignon Blanc from Springfield, Steenberg or Cape Point Vineyards
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Vegetable lasagne |
