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Aubergines a la Bordelaise     Veg  HT  ACC   French   60mins

Serves 4     Hot Vegetarian  Vegetables   Herbs  Accompaniment   Eggless  France   Europe



450g/1 lb Aubergines (Eggplant )

Salt and Pepper

3 tbsp Plain Flour

1 Shallot, finely chopped

50g/2 oz Mushrooms, finely chopped

25g/1oz Butter

4 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped




1. Cut the aubergines into 6mm/ inch thick slices. Place in a large bowl, sprinkle with salt and leave for 30 minutes.


2. Rinse the slices, dry thoroughly then dust each side with flour.


3. 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.


4. To serve - Transfer to a warmed serving dish and sprinkle with lemon juice, chopped parsley and freshly ground black pepper.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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