The School Cook's Layered Aubergine
Boiled aubergine halves with garlic and chilli, layered with onion and parsley and covered with marinade.
Steps
1. Trim the aubergine stalks, halve them and boil in well-salted water for 12 minutes. Take them out and spread them out to cool and drain.
2. Bring the marinade to the boil and let it cool.
3. Crush the garlic, slice the onions into half-rings and mince the hot pepper.
4. Layer in a jar: cut aubergines coated with the garlic and pepper; onion; parsley. Pour marinade over each layer.
5. Keep in the fridge.