Aubergines in creole sauce

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Recipe by: prudencius

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Aubergines; sliced
Sunflower oil for frying
3 tb Fried breadcrumbs

------------------------CREOLE SAUCE-----------------------------
40 g Butter
-OR sunflower margarine
1/2 Green pepper
- deseeded and chopped
1/2 Onion; chopped
1 Garlic clove; crushed
400 g Canned tomatoes
- finely chopped
1 Bay leaf
1 Pinch cloves
1 Pinch salt
1 Pinch pepper
1 Pinch chilli powder
1 Pinch sugar

Serves 2-3

Browned slices of aubergine, sprinkled with breadcrumbs and baked
until golden are served with an exotic, spiced tomato sauce. Lovely
with a crisp salad and some noodles or rice.

Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on
each side. Cook a few slices at a time. When all the aubergine slices
are cooked, return them to the pan.

Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle
this mixture over the aubergines, season and cook over a low heat for
a further 10 minutes.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias