
Ingredients
- 1 French stick sliced into disks
- 200g butter
- 200ml Olive oil to fry the Aubergine
- 200ml olive oil for the dressing
- 2 Large Aubergine/ Brinjal sliced
- 150g Parmesan shaved with a peeler
- 2 Lemons or 40ml white vinegar for the dressing
- 40ml brown sugar
- 30g Ina Paarmens Garlic and herb salt
Method
- Slice the aubergine and rub with olive oil.
- Mark on a hot cast iron griddle pan until cooked and soft.
- Blend the lemon juice, olive oil and Ina Paarmens and sugar together to make a dressing to marinated the Aubergine.
- Place the cooked Aubergine in the dressing for at least 2 hours before using.
- Slice the French stick into disks and pan fry in butter till crispy.
- Remove from the pan and drain on paper towel to remove excess oil.
- Drain the excess dressing from the Aubergine dice and top on the croutons.
- Finish with shaved Parmesan.
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