Friday, 2 August 2013

Lazy Fried Aubergine

I may have burnt one little slice...
It always seems a shame to cut up the mighty aubergine, it's just so beautiful, but it definitely makes it easier to cook with. This is a great super fast nibble that you can produce in no time. I don't even bother salting the aubergine, although if I had more time I think I would, to see if it made any difference. A really nice starter, which I like to make when the aubergine-hating (what a freak) Boyfriend is away. This could be done with courgettes just as successfully.

Feeds 2/3 as a starter. Bash one big clove of garlic with a pinch of salt in a pestle and mortar until you have a garlicky mush. Stir in about 200g natural yoghurt and set aside. Slice one aubergine into thick rounds. Heat a splash of olive oil in a non-stick frying pan. Dip each slice of aubergine into a small bowl of milk, then roll it around a small dish with seasoned flour in it. You want a decent covering of flour. Once the oil is hot, fry until golden on each side and place on kitchen roll to get rid of excess oil (those pesky aubergines do like to suck it up). Sprinkle with salt flakes and roughly chopped fresh mint (really important to add some fresh zing)  and serve with the garlic yoghurt. 

You may stink of garlic for a while, but it's all good, and life is too short to worry about things like that.

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