THIS IS A TAKE ON THE OTTOLENGHI RECIPE FROM HIS BOOK "SIMPLE" BUT USING FINO WHITE BALSAMIC IN PLACE OF WHITE WINE VINEGAR
4 MEDIUM AUBERGINE, 100ML FINO OLIVE OIL, 1TBSP FINO WHITE BALSAMIC, 1 CLOVE GARLIC CRUSHED, 1 TBSP OREGANO LEAVES, 5G PARSLEY ROUGHLY CHOPPED, SALT AND FRESHLY GROUND BLACK PEPPER
PREHEAT OVEN TO 220C. SLICE THE AUBERGINE INTO DISCS AND SPREAD OUT IN A SINGLE LAYER ON A LINED BAKING TRAY - BRUSH WITH FINO OLIVE OIL ON BOTH SIDES AND SPRINKLE WITH SALT. BAKE IN THE OVEN FOR 35 MINS UNTIL GOLDEN. REMOVE FROM OVEN AND COOL. IN A SMALL BOWL MIX THE GARLIC AND VINEGAR, AND SEASON. ADD THE REMAINING OLIVE OIL AND WHISK TO COMBINE. TO SERVE PLACE THE AUBERGINE IN A BOWL, POUR OVER THE DRESSING AND TOP WITH THE OREGANO LEAVES AND CHOPPED PARSLEY.