Grilled aubergine

Two medium sized aubergines - garlic clove - parsley - olive oil - wine vinegar - two teaspoons balsamic vinegar - salt

Convert european unity of measure

1. Slice the aubergine without peeling. Liberally sprinkle each slice with salt and place in a collander. Leave to drain for at least an hour. Rinse under running water and sqeeze out excess water using the back of a large spoon or ladel.
2. Grill the aubergines on a warm pan until the flesh is lightly browned.
3. In the meantime make a dressing. Finely chop the garlic clove and in a bowl add the parsley, olive oil, vinegar and balsamic vinegar, and add salt to taste.
4. Dip the aubergines in the dressing and arrange on a pyrex dish. Pour over remaining dressing. Best prepared the day before eating.