Eggplant with Breadcrumbs and Herbs
Aubergines á la Toulousaine
6 tablespoons butter
In a large skillet, heat the butter and oil. Dip the eggplant in the flour, shake off the excess, and brown the vegetable, turning to each side every minute or two. Continue to cook thoroughly but it should hold its shape. Season very lightly with salt each time it is turned and finish with pepper and cayenne. Place eggplant in a warm shallow serving dish.
1 tablespoon peanut oil
1 large eggplant, peeled and cut into, 1/2 inch slices
1/4 cup flour
2 cloves garlic, minced
1 tablespoon parsley, chopped
2 tablespoons breadcrumbs
chopped fresh fines herbes: tarragon,, chervil and chives
salt and freshly ground pepper
In a skillet, melt the 4 tablespoons butter; add the garlic, parsley, breadcrumbs and herbs. Mix well, spread over the eggplant, and serve.
This recipe sounds very good, i'm going to try it.
Anonymous, Location not stated.
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