topped with marinated Aubergine and shaved Parmesan

  • 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


  • 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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