Title: Hot barbecued aubergine with fresh chive vinaigrette
 Categories: Side dish, Grill, Vegetables
      Yield: 1 Recipe
 
      2 md Aubergines
           -- sliced into l/2" rounds
      5 tb Olive oil
      1 tb Balsamic vinegar
      2 ea Garlic cloves, crushed
           Salt & pepper
      2 tb Chopped fresh chives
 
  Lightly salt the aubergine slices and leave to stand for 30 minutes
  to draw out the bitter juices.
  
  Meanwhile combine the oil, vinegar, garlic and seasoning and blend
  thoroughly.
  
  Rinse the aubergine slices and dry them thoroughly on kitchen paper.
  Place in a large bowl, add half the vinaigrette and toss thoroughly.
  
  Place on the barbecue turning regularly until golden brown on each
  side. Brush with extra vinaigrette as necessary.
  
  When cooked, remove the aubergine slices from the barbecue and toss
  with any remaining dressing. Sprinkle with the chopped chives and
  serve immediately.
  
  Judi MacDonald & Kate Bell, "The Vegetarian", (Summer 1993)