Aubergines in Creole Sauce

Aubergines en Persillade

1 pound aubergines peeled
olive oil for frying
1 ounce breadcrumbs
1 tablespoon spring onions, chopped
2 cloves of garlic, crushed
1 tablespoon fresh thyme or oregano, chopped
2 tablespoons parsley, chopped

Cut the aubergines into large cubes. Sauté in hot olive oil, shaking the pan frequently until browned all over on the outside and tender inside. Dry on kitchen paper and keep warm.

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. 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.

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