FRIED AUBERGINES WITH GARLIC, CHILLI AND MINT
Ingredients
2 x aubergines
3 x eggs
Salt and freshly ground black pepper
Olive oil for cooking
1 red chilli
3o leaves of mint
4 cloves of garlic
FOR THE DRESSING
2 x tablespoons of garlic oil
1 x lemon juiced
1 x tablespoon of red wine vinegar
Salt and freshly ground black pepper
Description
Slices of Zucchini could be used as opposed to the aubergine. Both are delicious.
The aubergines are hot, sweet, salty and sour, and are light and refreshing.
Method
Crack the eggs into a bowl and season with salt and freshly ground black pepper. Beat with a fork.
Cut the aubergines into thin disks. This is important to avoid a flabby texture of the aubergine.
Heat a heavy-bottomed pan; dip the aubergines in batches into the egg mixture. Add a little oil to the pan and fry in small batches to keep the pan hot. Fry for 2 minutes or until golden brown and then turn over.
Place the fried slices on absorbent kitchen paper to soak up any excess oil.
While the aubergines are cooking in batches, place 3 tablespoons of good quality olive oil in a small saucepan and heat on a medium heat.
Finely slice the garlic cloves and fry in the oil until the garlic is pale golden. Remove the oil from the heat, remove the garlic and drain on kitchen paper.
De seed the chilli and cut into thin slithers, so that you have little flecks of chilli. Roughly chop the mint.
Mix the dressing. 2 tablespoons of garlic oil, salt and freshly ground black pepper. Juice of 1 lemon and 1 tablespoon of red wine vinegar.
On a flat platter lay out one layer of fried aubergines, scatter with chopped chilli the garlic flakes and the chopped mint. Season with salt and freshly ground black pepper. Dress with a little dressing.
Repeat the layers until all the ingredients are used up. Reserve some garlic, fresh mint leaves and chilli for the top.
Serve as part of anti pasta with mozzarella or proscuito or as an accompaniment to a main course or summer buffet.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
