Italian cuisine
Ingredients:
- 2 medium sized aubergine.
- 2 big clove garlic, crushed.
- 2 chilli, deseeded.
- 2 tbsp capers, minced.
- ¼ cup mint, finely chopped.
- ½ cup olive oil.
- ½ tsp salt.
- ¼ tsp pepper.
Directions:
- Slicing the aubergine into rounds
no thicker than 5 mm.
- Sprinkle with salt and leave for 30
minutes on a clean tea towel to drain.
- In the meantime, combine the
crushed garlic, chilli, capers and mint in a mortar and pestle and smash it all
together with a little of the olive oil.
- Add the rest of the olive oil and a
little salt and pepper, and mix together. Set aside.
- When the 30 minutes is up, heat a
pan on a medium heat, but do not oil the pan itself.
- Take as many of the aubergine
rounds as you can fit in a single layer in the pan and brush with a little of
the olive oil mix - not too much or they'll go soggy, just enough to get them
to brown up.
- When the pan is hot, place the
rounds with the oiled side facing down, and fry until golden.
- Brush the topside with a little
more oil, then flip and fry the other side. When both sides are golden, lift
them onto a serving plate.
- Repeat with the remaining rounds,
frying in batches.
- Once all the aubergine is fried and
arranged on the plate, drizzle over the remaining olive oil mixture, making
sure you spoon the mint, chilli, garlic and capers all over.
- Drizzle over more olive oil to
ensure each piece is dressed.
- Pop the platter in the fridge for
at least 6 hours before serving.