Melanzane alla Calabrese

Method

Cut the aubergines into 1cm thick slices, salt generously and leave to drain in a colander for 30 minutes to remove excess moisture. Pat dry with kitchen paper, then fry the slices in batches in hot olive oil until golden brown on both sides, approximately 3-4 minutes per side, and drain on kitchen paper. In a shallow dish, layer the fried aubergine slices with slivers of garlic, red chilli flakes, torn mint leaves, and a seasoning of salt and pepper. Drizzle each layer with the remaining olive oil mixed with white wine vinegar. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld. Serve at room temperature as a cold side dish or antipasto, drizzling with any accumulated juices.