Ingredients
Serves: 4
- 3 medium aubergines, sliced
- Salt for sprinkling
- Enough peanut oil for frying
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic. minced
- 350g cherry tomatoes, quartered
- 1 tablespoon freshly chopped basil
- 1 tablespoon freshly chopped flat leaf parsley
- 1/8 teaspoon dried oregano
- 1 or 2 teaspoons salt, to taste
Method
Prep:15min ›
Cook:30min ›
Extra time:30min drying ›
Ready in:1hr15min
- Sprinkle salt over the aubergine slices. Set aside for 30 minutes; rinse and dry them well with kitchen paper.
- Heat the peanut oil; fry the aubergine slices in small batches until golden brown. Use a slotted spoon to remove them from the hot oil. Dry them off on kitchen paper to remove some of the extra oil.
- Heat the olive oil in a frying pan over medium high heat. Add the garlic, tomatoes, basil, parsley and oregano. Season with salt to taste. Cook for 5-6 minutes.
- Arrange the aubergine on a platter or bowl. Pour over the tomato and herb sauce and serve.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
1
This is the second aubergine recipe that I have tried from this site and for both I thought that they were a little bland. With this as well as the other recipe I would add red pepper flakes to brighten it up. - 12 Sep 2012