Ingredients
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1 Aubergine
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125ml Olive Oil
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2 tbsp Mayonnaise
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4 cloves Garlicpeeled and crushed
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0.5 cup Walnutsfinely chopped
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1.5 cups Fresh Parsleychopped
Directions
This probably the best thing you can make with an aubergine. Our house has a love/hate relationship with aubergines, but grilling or griddling them saves them.
This recipe from my favourite AZ Cookbook is delicious. The herbs and walnut counteract the powerful garlic mayonnaise. They are delicious – next time there is a left over aubergine lurking in our fridge we will be making these.
Enjoy – but beware of the garlic breathe afterwards…not for the faint-hearted!
Steps
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1
Done
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With a large sharp knife cut the eggplant lengthwise into slices, about 1/4-inch (1/2 centimeter) thick. You should be able to get about 8 slices. |
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2
Done
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Arrange the eggplant in a colander in layers, sprinkling each with plenty of salt. Put the colander in a sink. Place a weight, such a plate or lid, on top. Leave for 30 minutes, to allow the bitter dark juices to drain. An alternative way to extract the bitterness from the eggplant would be to place the slices in a bowl with cold water mixed with 1-2 tablespoons salt, putting a weight on top and leaving for about 30 minutes, then draining and pat-drying them. |
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3
Done
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In a medium non-stick frying pan, heat the oil over medium heat. Rinse the eggplant, drain and pat dry. Layer the eggplant slices in batches in hot oil. Fry for 5 minutes on each side, or until golden brown. Add more frying oil if necessary (eggplant absorbs oil quickly). Remove the eggplant and drain on paper towel for about 5 minutes. |
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4
Done
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Lay the eggplant on a flat surface, such as cutting board. Using a spoon, spread about a teaspoon of mayonnaise evenly over each slice, then spread a little crushed garlic, and sprinkle with chopped walnuts. Top the slices generously with chopped herbs. |
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5
Done
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Beginning at the narrow end, gently roll up the eggplant, and transfer to a serving patter. Enjoy! |
