Aubergine Cutlets With Tomato Relish recipe
ingredients
1 very large firm aubergine
2 eggs
3 - 4 oz (80 - 120 g) fine, dry breadcrumbs
light olive oil
salt and pepper
2 eggs
3 - 4 oz (80 - 120 g) fine, dry breadcrumbs
light olive oil
salt and pepper
For the relish:
2 ripe tomatoes
pinch oregano
4 basil leaves
1 clove garlic, peeled and crushed
1 tbsp extra-virgin olive oil
salt and pepper
pinch oregano
4 basil leaves
1 clove garlic, peeled and crushed
1 tbsp extra-virgin olive oil
salt and pepper
Garnish with:
basil leaves
method
1. First make the relish. Blanch the tomatoes for 10 minutes and peel (or use drained, tinned tomatoes if wished). Remove the seeds and chop the flesh coarsely. Mix in a bowl with a little salt, freshly ground pepper, the oregano, the 4 basil leaves torn into shreds, the garlic and the extra-virgin olive oil.
2. Peel the aubergines and cut lengthwise into thick slices.
3. Beat the eggs lightly with salt and pepper, dip the aubergine slices and then coat all over with breadcrumbs.
4. Heat about 8 fl oz (225 ml) light olive oil in a very large frying pan and when very hot, fry the aubergine slices for 1 minute on each side or until the coating is golden brown; remove from the oil, draining well, and place in a single layer on kitchen paper to finish draining. Do not cover.
5. Transfer to a large dish and serve with the fresh tomato relish mixture.
2. Peel the aubergines and cut lengthwise into thick slices.
3. Beat the eggs lightly with salt and pepper, dip the aubergine slices and then coat all over with breadcrumbs.
4. Heat about 8 fl oz (225 ml) light olive oil in a very large frying pan and when very hot, fry the aubergine slices for 1 minute on each side or until the coating is golden brown; remove from the oil, draining well, and place in a single layer on kitchen paper to finish draining. Do not cover.
5. Transfer to a large dish and serve with the fresh tomato relish mixture.
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