Ingredients

1 large Aubergine (eggplant)

1 tsp Salt

1/4 cup Flour

1/4 cup Butter

2 tbsp Chopped parsley

Method

Peel aubergine (eggplant) and cut into slices 1/2" thick and place in a bowl.

Sprinkle with salt and let stand for 30 minutes.

Pat dry with kitchen roll.

Coat with flour.

In large pan, heat 2 tbsp butter.

Add aubergine (eggplant) and cook over brisk heat for 10 minutes on each side, or until well browned.

Remove aubergine (eggplant) to heated serving dish.

Sprinkle with parsley.

Keep warm.

Add remaining butter to pan and cook until butter is slightly browned.

Pour over aubergine (eggplant).

Serve hot.

Cooks Comments and Tips

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