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