My pass-par-tout aubergines!

    My pass-par-tout aubergines!

    8saves
    2hr40min


    1 person made this

    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.

    Maroula Attica, Greece

    Ingredients
    Serves: 8 

    • 1kg aubergines, cut into 2cm cubes
    • coarse salt
    • oil for deep frying
    • salt to taste
    • 1 tablespoon garlic powder, or more according to taste
    • 1 tablespoon chilli powder, or according to taste
    • 2 tablespoons vinegar, or more according to taste

    Method
    Prep:35min  ›  Cook:5min  ›  Extra time:2hr setting  ›  Ready in:2hr40min 

    1. Sprinkle aubergine cubes with coarse salt and put them in a colander. Let stand for at least 30 minutes. Wash thoroughly and pat dry.
    2. Deep fry for 5 minutes or till they turn golden-brown. Remove from pan and dry on kitchen paper.
    3. 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.

    Make ahead

    If you prepare them the day before, they will taste better.

    Serving suggestion

    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.

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