Berenjenas agridulces con menta (Sweet and sour Aubergines with mint)

I love this tasty, zingy dish celebrating the humble aubergine and cook it on an almost weekly basis throughout the summer months when the barbecue is in action and mint is plentiful in the garden! Perfect served with barbecued lamb or halloumi on the grill, be sure to have some crusty bread handy to soak up the incredibly moreish juices left at the end, ¡delicioso!

Ingredientes (Serves 4 as a tapas/ side dish)

• 1 large aubergine, cut into medium slices.
• 3 garlic cloves, crushed
• 2 tablespoons of good olive oil
• 100ml white wine or sherry vinegar
• 2 tablespoons golden caster sugar (or honey if you prefer)
• A large handful of fresh mint leaves, finely chopped
• Salt and black pepper

Metódo

1. Fry the garlic gently in a tablespoon of olive oil on a low heat for a couple of minutes, do not let it brown.
2. Add the vinegar, and then the sugar and continue to cook over a low heat, stirring, until the sugar has dissolved.
3. Now turn up the heat and bring the syrup to the boil, boiling until it has reduced by about half, remove from the heat and set aside.
4. Toss the aubergine slices in the remaining olive oil and season with salt and pepper, then barbecue over a high heat for about 4-5 minutes a side, until the slices are brown and starting to char a little at the edges. (You can also do this in a hot griddle or frying pan if you prefer).
5. Place the aubergine in a serving dish, stir the chopped mint into the syrup and then pour over. This can be served hot or cold, but always add the syrup to the aubergine slices when they are hot, that way they absorb a little of the liquid. ¡Deliciosas!