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Aubergines En Persillade

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      Title: AUBERGINES EN PERSILLADE
 Categories: Vegetables, Vegan
      Yield: 2 Servings
 
    450 g  Aubergines, peeled
           Olive oil for frying
     25 g  Breadcrumbs
      1 tb Chopped spring onions
      2    Garlic cloves; crushed
      1 tb Fresh chopped thyme
           -OR- oregano
      2 tb Parsley, chopped
           Salt
 
  Serves 2-3
  
  This is a simple, rather classic way of sauteeing aubergines with
  garlic, parsley, spring onions and breadcrumbs. Its mouth-watering
  flavours and irresistible textures make a lovely supper dish, served
  with a tomato salad and hot, soft rolls.
  
  Cut the aubergines into large cubes. Saute in hot olive oil, shaking
  the pan frequently until browned all over on the outside and tender
  inside. Dry on kitchen paper and keep warm.
  
  Fry the breadcrumbs in more oil until golden all over, add the spring
  onions, garlic and herbs and then return the aubergines to the pan.
  Toss over a moderately high heat until the aubergines are sizzling,
  add salt to taste, then toss in the parsley and serve in a hot dish.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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