Back to recipes




Slice the aubergines, place them on a dish, sprinkle with salt and press with a plate.
Leave for about an hour so that they lose some of their liquid. Wash under running water and dry on kitchen paper.
Arrange the slices on a lined oven tray, brush with olive oil and season with salt and pepper. Grill the aubergines at 180° for about 20 minutes (turn them over and season the other side after 10 minutes).
Meanwhile prepare the dressing. Place the honey, lemon juice, sliced chilli peppers, olives and shredded basil leaves in a bowl and mix well.
When the aubergines are cooked, place in a serving dish and pour over the dressing, finishing with a spoonful of honey.

Recipe taken from the blog diversamentelatte

Our site uses cookies. By continuing to browse this website without changing the settings of the browser, you agree to our use of cookies. Learn more by reading our Privacy policy