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.
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.
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12 Sep 2012