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Cooking with Djamel
Fried aubergines
Cut the aubergines into slices 2 mm thick and fry till golden brown in plenty of oil. Aubergines absorb most of the oil at first but release it later, so they should really swim in it. I always use a wok for frying the aubergines because you can fry all the slices at the same time. Alternatively I use a pan and prepare them in portions. The frying takes about 30 minutes till the aubergines have turned golden brown. I then put the slices onto plenty of kitchen roll to allow them to drip and add the onion to the oil. If the oil is still really hot, it will only take 1 or 2 minutes to be ready. The rest is really easy: put the aubergines in a bowl, add the onions, add pressed garlic, pour balsamico vinegar, add salt and pepper to taste and mix well. Sprinkle chopped coriander over the mixture. Aubergines taste better when prepared the previous day as the flavour needs time to develop. Serve cold with baguette.
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Ingredients: 1 kg aubergines 1 onion, chopped 6 tbsp balsamico 2 garlic cloves Approx. 1/2 bundle of fresh cilantro (coriander) Salt and pepper |