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Aubergines in Creole Sauce

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Description Edit


Ingredients Edit

Directions Edit

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.

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