Aubergines en persillade

Yield: 2 Servings

Measure Ingredient
450 grams Aubergines, peeled
\N \N Olive oil for frying
25 grams Breadcrumbs
1 tablespoon Chopped spring onions
2 \N Garlic cloves; crushed
1 tablespoon Fresh chopped thyme OR- oregano
2 tablespoons Parsley, chopped
\N \N Salt

Serves 2-3

This is a simple, rather classic way of sauteeing aubergines with garlic, parsley, spring onions and breadcrumbs. Its mouth-watering flavours and irresistible textures make a lovely supper dish, served with a tomato salad and hot, soft rolls.

Cut the aubergines into large cubes. Saute in hot olive oil, shaking the pan frequently until browned all over on the outside and tender inside. Dry on kitchen paper and keep warm.

Fry the breadcrumbs in more oil until golden all over, add the spring onions, garlic and herbs and then return the aubergines to the pan.

Toss over a moderately high heat until the aubergines are sizzling, add salt to taste, then toss in the parsley and serve in a hot dish.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

Similar recipes