Grilled Aubergines (Eggplant) with salsa verde.

This is a fantastic side dish to serve with a BBQ.

I use the local aubergines for this dish which are smaller and thinner than the variety we used to have in Europe. Anyway, using whatever aubergines you can find cut them lengthways into long strips. Do not cut them too thin or they will fall apart, the slices should be about 1cm thick. Use about one small thin aubergine per person.

Baste both sides of the slices with EV olive oil and throw them onto the BBQ. Do turn them so you get pretty cross hatch patterns on them. Once cooked (should only take a couple of minutes) lay on flat dish and then spoon a good dollop of salsa verde over the top. Viola!