Fried Aubergines

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Fried aubergines find their way on to the Morito menu in many seasonal guises: with salmorejo (thick gazpacho), miel de caña (cane molasses), pomegranate molasses and Spiced Labneh.

Ingredients

  • 1–2 aubergines, sliced into rounds 1cm thick
  • 150 ml olive oil
  • 150 ml

Method

Place the sliced aubergines in a colander, toss with a teaspoon of fine salt and leave for 30 minutes to get rid of excess water and any bitterness.

Dry the aubergines on kitchen paper. Heat both oils in a wide frying pan until hot but not smoking – about 180°C/350°F. Add the aube