Aubergines en Persillade

Description

.

Ingredients

• 450 grams aubergines, peeled
• olive oil for frying
• 25 grams Breadcrumbs
• 1 tbsp Chopped spring onions
• 2 garlic cloves, crushed
• 1 tbsp Fresh chopped thyme
• -OR- oregano
• 2 tbsp parsley, chopped
• salt

Procedures

1 Serves 2-3 this is a simple, rather classic way of sauteeing aubergines with garlic, parsley, spring onions and breadcrumbs.

2 Its mouth-watering flavours and irresistible textures make a lovely supper dish, served with a tomato salad and hot, soft rolls.

3 Cut the aubergines into large cubes.

4 Saute in hot olive oil, shaking the pan frequently until browned all over on the outside and tender inside.

5 Dry on kitchen paper and keep warm.

6 Fry the breadcrumbs in more oil until golden all over, add the spring onions, garlic and herbs and then return the aubergines to the pan.

7 Toss over a moderately high heat until the aubergines are sizzling, add salt to taste, then toss in the parsley and serve in a hot dish.