Ingredients for Aubergines Espanol
- 2 large aubergines
- unknown quantity flour
- unknown quantity eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- unknown quantity honey
- 4 cloves garlic, minced
- 1 (14 1/2 ounce) can chopped tomatoes, drained
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
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How to Make Aubergines Espanol
- Slice the aubergines into 1cm thick rounds.
- Lightly salt both sides of the aubergine slices and leave them to rest for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- Heat the olive oil in a large frying pan over medium-high heat.
- Fry the aubergine slices for 3-4 minutes per side, until golden brown and tender.
- Remove the aubergines from the pan and set aside.
- In the same pan, add the garlic and fry for 30 seconds until fragrant.
- Stir in the chopped tomatoes, paprika, and a pinch of salt and pepper.
- Simmer for 2-3 minutes until the tomatoes soften slightly.
- Return the fried aubergines to the pan and toss gently to coat in the tomato sauce.
- Garnish with fresh parsley and serve immediately as a tapas or starter.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
26g
Fat
4g
Carbs
6g
