Recipes
February 16, 2020
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.
Related Articles
Edition One
February 17, 2020
Recipes
Panfried Mexican spiced barbel with roasted pepper and toasted cumin and garlic sauce with gaucomole and sour cream
Panfried Mexican spiced Barbel with roasted pepper and toasted cumin
February 19, 2020