Yield: 2 Servings
|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|
|\N \N||Salt and pepper|
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