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