Aubergines with Balsamic Vinegar

(4 votes)

1 1/4 pounds aubergines
3 ounces groundnut oil
4 tablespoons balsamic vinegar
2 teaspoons sugar
3/4 teaspoon salt
3 tablespoons finely shredded spring onions
1 teaspoons crushed dried red chili (optional)

Cut the aubergines into 1-inch dice.

In a frying pan heat the oil until smoking. Fry the aubergines until well browned then drain on absorbent paper.

Add the vinegar, sugar and salt to the pan and bubble together, then add the spring onions andchile. Return the aubergines to the pan and stir.

Tip into a serving dish and leave to cool to room temperature. Garnish with a few chopped coriander leaves if desired.

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