|
|
Aubergine Stacks
 (2 votes)
2 large aubergines (eggplants)
flour
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
Click Here to Comment on This Recipe
Related Recipes:
Browse: A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
|
|
. |