Aubergines in creole sauce

2 Servings

Ingredients

Quantity Ingredient
2 mediums Aubergines; sliced
Sunflower oil for frying
3 tablespoons Fried breadcrumbs
40 grams Butter OR sunflower margarine
½ Green pepper deseeded and chopped
½ Onion; chopped
1 Garlic clove; crushed
400 grams Canned tomatoes finely chopped
1 Bay leaf
1 Pinch cloves
1 Pinch salt
1 Pinch pepper
1 Pinch chilli powder
1 Pinch sugar

Directions

CREOLE SAUCE

Serves 2-3

Browned slices of aubergine, sprinkled with breadcrumbs and baked until golden are served with an exotic, spiced tomato sauce. Lovely with a crisp salad and some noodles or rice.

Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on each side. Cook a few slices at a time. When all the aubergine slices are cooked, return them to the pan.

Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle this mixture over the aubergines, season and cook over a low heat for a further 10 minutes.

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

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