Aubergines a la Bordelaise Veg
HT ACC French
Serves 4 Hot Vegetarian Vegetables Herbs Accompaniment Eggless France Europe
lb Aubergines (Eggplant )
tbsp Plain Flour
Shallot, finely chopped
oz Mushrooms, finely chopped
tbsp Olive Oil
tbsp Lemon Juice
tbsp Fresh Parsley, chopped
Cut the aubergines into 6mm/ ¼ inch thick slices. Place in a large bowl,
sprinkle with salt and leave for 30 minutes.
Rinse the slices, dry thoroughly then dust each side with flour.
Heat the butter and oil in a frying pan until very hot then add the aubergine
slices and brown one one side. Turn them, add the
shallots and mushrooms and cook until tender,
basting with the oil from time to time.
To serve - Transfer to a warmed serving dish and sprinkle with lemon juice, chopped parsley
and freshly ground black pepper.
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