A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
A good addition to part of a plate of antipasti. The flavourings can be adjusted or changed for a subtly different taste - try using different herbs or spices, or a splash of balsamic vinegar, for instance.
Serves four, as a side-dish
1 large aubergine
1 tbsp olive oil
a pinch of ground cumin
1 clove of garlic
a sprig of thyme, leaves only
salt and pepper
Preheat the grill to its hottest temperature.
Slice the aubergine into rounds about 1cm thick and lay them flat on a baking sheet or grill pan. Crush the garlic and mix with the cumin, olive oil and thyme leaves. Season.
Using a pastry brush, brush the top side of the aubergine slices with the olive oil mixture and put them under the grill for about 3-4 minutes, until browned.
Turn the slices over, brush again with the olive oil and put back under the grill until browned.
Can be served hot or cold.