Aubergine Rounds

    Aubergine Rounds


    37 people made this

    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!

    Serves: 6 

    • 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

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews (1)


    I have no problem with this it sounded really yummy but Being from the US the names of veggies are different an aubergine here is an eggplant - 28 Aug 2012

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