DRY FRYING AUBERGINES
I call this “dry frying” my aubergine. I use this method for prepping to eat on roosterkoek (with my homemade tomato sauce) and to make melanzane. You can also use this to bottle with olive oil and keep in fridge and use for sandwiches and on meze platters.
- 1 medium to large aubergine, sliced 1.5 cm thick
- ± 150 ml olive or sunflower oil
- 1 heaped teaspoon dried Italian herbs
- good pinch of dried chilli flakes
- ¼ teaspoon smoked paprika
Mix the oil, herbs and spices and pour onto a dinner plate.
Put the slices onto the flavoured oil for about minute then turn over.
Remove and place onto a warm griddle pan over medium heat.
Do not add any oil to the pan.
The slices have absorbed enough oil to fry to perfection.
You can turn the heat down and slowly fry, turning until its cooked through and have scorch marks from the griddle pan.
Remove to a serving plate.
Recipe and photo: Elsabie Templeton
