- 450 grams aubergines, peeled
- olive oil for frying
- 25 grams Breadcrumbs
- 1 tbsp Chopped spring onions
- 2 garlic cloves, crushed
- 1 tbsp Fresh chopped thyme
- -OR- oregano
- 2 tbsp parsley, chopped
2 Its mouth-watering flavours and irresistible textures make a lovely supper dish, served with a tomato salad and hot, soft rolls.
3 Cut the aubergines into large cubes.
4 Saute in hot olive oil, shaking the pan frequently until browned all over on the outside and tender inside.
5 Dry on kitchen paper and keep warm.