Aubergine Stacks

(3 votes)

2 large aubergines (eggplants)
olive oil seasonings to taste
plum tomatoes
basil leaves

Slice the aubergines into 1/4 inch thick slices. Coat in seasoned flour and fry in olive oil until golden and crisp.

Slice the tomato and tear off about a handful of basil leaves.

Put 4 slices of fried aubergine into the bottom of a glass dish and make layers of aubergine, tomato and basil. Finish with a basil leaf and a slice of tomato on the top.

Put into a pre heated 400 degree oven. Cook until tender.

Serve with a crisp salad and plenty of fresh bread. This is also delicious with lentils dressed with raspberry vinegar and walnut oil.

Serves: 4

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