Published Sunday, 17 June, 2012 by Gillian
1. Slice the aubergines and brown on both sides in a hot pan (do this in batches).
2. In a bowl: 8 tablespoons olive oil, 3 tablespoons wine, finely chopped parsley, finely chopped mint, garlic, pinch of salt and pepper.
3. Add the aubergines to the dressing and mix. Place onto some toasted bread rolls so all the flavour is soaked up. Devour!