About this recipe:I used this title because after you cook aubergines this way, you can use them in so many savoury dishes. I get many compliments each time I serve them, either as a salad, a side dish, in a sandwich or with spaghetti.
Sprinkle aubergine cubes with coarse salt and put them in a colander. Let stand for at least 30 minutes. Wash thoroughly and pat dry.
Deep fry for 5 minutes or till they turn golden-brown. Remove from pan and dry on kitchen paper.
Transfer into bowl and season with salt, garlic powder, chilli powder and vinegar. I use a lot of chilli powder and a generous dose of garlic powder and vinegar. You can adjust these according to your taste. Mix well, trying not to mash the aubergines. Let stand for at least 1 hour. The longer they stand, the tastier they get.
If you prepare them the day before, they will taste better.
These pass-par-tout aubergines can be used in many ways :
a) in a sandwich, topped with a slice of feta cheese
b) as a salad, covered with greek yoghurt of sour cream
c) over cooked spagetti, topped with rich tomato sauce (napolitana) and crumbled feta cheese,
d) over slices of white toasted bread drizzled with some extra virgin olive oil, on their own, or topped with crumbled feta cheese,
d) accompanying grilled steaks, burgers, fried or grilled fish, poached eggs etc.