Aubergines With Mint Recipe
Ingredients
| 1 kg/2 lb aubergines | ||
| Salt | To Taste | |
| Olive oil | ||
| Garlic | 4 Clove (5gm) | |
| Generous handful of mint leaves | ||
| Tomatoes | 2 Large, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Peel the aubergines, cut them into even-sized cubes and place in a colander.
Sprinkle with salt and allow them to drain for about 30 minutes, rinse, then pat dry.
Heat olive oil in a frying-pan and brown the aubergines lightly; cook for about 15 minutes but don't allow them to go mushy.
Chop the garlic and the mint leaves (don't do this in advance or the flavour will disappear), stir these into the aubergines and cook for 2 minutes longer.
Add the tomatoes and stir until amalgamated, but don't overdo it or you will spoil the appearance.
Season with salt and pepper; if the oil was coarse, add a pinch or two of sugar as well.
Sprinkle with salt and allow them to drain for about 30 minutes, rinse, then pat dry.
Heat olive oil in a frying-pan and brown the aubergines lightly; cook for about 15 minutes but don't allow them to go mushy.
Chop the garlic and the mint leaves (don't do this in advance or the flavour will disappear), stir these into the aubergines and cook for 2 minutes longer.
Add the tomatoes and stir until amalgamated, but don't overdo it or you will spoil the appearance.
Season with salt and pepper; if the oil was coarse, add a pinch or two of sugar as well.
Chef
