Crispy Aubrgine Slices
This flavorful recipe features crispy aubergine slices topped with a zesty tomato sauce, oregano, and Parmesan cheese. The aubergine slices are coated in a crunchy breadcrumb mixture before being baked to perfection. The result is a delightful dish that can be enjoyed as a tasty appetizer or a side dish.
— Constant Cookbook
Ingredients
- Ingredients 1 large aubergine, peeled and cut into 1 cm/1/2 in thick slices
- Salt
- 40 g/1 1/2 oz butter, melted
- 40 g/1 1/2oz dry breadcrumbs
- 1 Tbsp oregano, freshly chopped
- 50 g/2 oz Parmesan cheese, grated
- Garlic Crushed
- Chilli
- Ginger
- Tomato Sauce (optional)
- 2 Tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 500 g/1 lb tomatoes, peeled and chopped
- Salt and black pepper
- 1 Tbsp oregano, freshly chopped
Instructions
- First make the tomato sauce.
- Heat the oil in a saucepan.
- Add the onion and garlic and fry until the onion is soft but not brown.
- Stir in the tomatoes with salt and pepper to taste and the oregano and simmer gently for 20 minutes or until the sauce is very thick.
- Meanwhile, place the aubergine slices in a colander, sprinkle with salt and leave for 20 minutes.
- Rinse and pat dry with kitchen paper towels.
- Dip each aubergine slice in the melted butter and then in the breadcrumbs to coat well.
- Deep Fry in hot oil or alternative method (optional) -
- Place on a greased baking sheet.
- Bake in a very hot oven (230ð C/450ð F or Gas Mark 8) for 15 minutes or until the slices are tender and lightly browned.
- Top each slice with a spoonful of tomato sauce and sprinkle with the oregano and cheese.
- Return to the oven and bake for a further 10 minutes or until the topping is lightly browned.
- Serve hot.
- To make aubergine stir fry, heat oil in wide pan or wok and the fried aubergine strips and then add the ginger, garlic and chilli plus some soy sauce
Yield
Serves 4
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