Description[]
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Ingredients[]
- 2 med aubergines, sliced
- sunflower oil for frying
- 3 tbsp Fried breadcrumbs
- CREOLE SAUCE
- 40 grams butter
- -OR sunflower margarine
- 1/2 green pepper
- - deseeded and chopped
- 1/2 Onion, chopped
- 1 garlic clove, crushed
- 400 grams Canned tomatoes
- - finely chopped
- 1 bay leaf
- 1 Pinch cloves
- 1 Pinch salt
- 1 Pinch pepper
- 1 Pinch chilli powder
- 1 Pinch Sugar
Directions[]
1 Serves 2-3 browned slices of aubergine, sprinkled with breadcrumbs and baked until golden are served with an exotic, spiced tomato sauce.
2 Lovely with a crisp salad and some noodles or rice.
3 Fry the sliced aubergines briskly in the olive oil for 2–3 minutes on each side.
4 Cook a few slices at a time.
5 When all the aubergine slices are cooked, return them to the pan.
6 Mix the Shallots, garlic, parsley and breadcrumbs together.
7 Sprinkle this mixture over the aubergines, season and cook over a low heat for a further 10 minutes.