About this recipe:Savoury aubergine with a hint of spice. Serve as a starter, side, or use to top toasties with lots of melted cheese. I recommend grilling these rounds rather than frying, but they are delicious either way!
85g (3 oz) polenta (cornmeal)
1/2 teaspoon chilli powder
1 teaspoon dried oregano
salt to taste
1 aubergine, sliced into 1cm (1/2 in) rounds
1L (1 to 2 pints) vegetable oil for frying
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Method Prep:5min › Cook:10min › Ready in:15min
In a shallow dish, combine polenta, chilli powder, oregano and salt. Coat each aubergine slice in this mixture until thoroughly coated on both the sides. Shake off excess.
Heat a small layer of oil in a large frying pan. When the oil is hot arrange a layer of the the aubergine rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over and fry until golden brown.
Continue adding oil and frying the rounds until they are all fried. Alternatively, cook the aubergine rounds under the grill on a baking tray lightly greased with olive oil, turning over halfway through cooking. Serve hot or cold.