Light up Japan recipe –No.2
This is another energy-saving recipe, for my friends in Japan.
It takes only a few seconds to pan-fry each side of the thin aubergine slices and then marinate in olive oil dressing at room temperature.
It’s a classic Italian flavoured side dish, enjoy and be happy!
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— Marinated Pan-fried Aubergine (serves 2) —
1 large aubergine
1 garlic clove, minced
2 tablespoons lemon juice
1/2 small red chilli, very finely chopped
2 tablespoons fresh basil leaves, chopped
2 tablespoons extra virgin olive oil
A pinch of salt
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Cut the aubergine lengthways into very thin slices.
Heat a non-stick frying-pan, fry the sliced aubergine, turning once until it’s soft (should be fry for a few seconds each side). Put them on a plate on top of each other, this helps them to steam and soften.
Place the minced garlic, the lemon juice, the chopped chilli, the chopped basil, a pinch of salt and the olive oil in a bowl and mix together.
Place the aubergine in a flat plate and pour over the marinade.
Marinate for 30 minutes.
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