Golden aubergines

Yield: 2 Servings

Measure Ingredient
450 grams Aubergines, sliced
\N \N Olive oil for frying
100 grams Shallots, finely chopped
1 \N Garlic clove finely chopped
2 \N Sprigs of parsley, chopped
50 grams Breadcrumbs
\N \N Salt and pepper

Serves 2-3

A simple dish of aubergines, fried until golden, is topped with a mouth-watering mixture of chopped shallots, garlic, parsley and breadcrumbs. Delicious with a tomato and onion salad, some tossed lettuce and warm granary bread. 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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