Aubergine Fritters

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Following on my recent post on aubergines, here is another very simple but delicious aubergine dish, which is great as a snack/starter with the slice of rye bread or it can be a side dish too. It is ideal for the picnics and BBQs. This time it’s My Mum’s recipe:

AUBERGINE FRITTERS

Ingredients:

2 aubergines

3-4 garlic cloves, finely chopped

about 1 cup of bread crumbs

sal/pepper

1/2 cup of fresh basil leaves, chopped

olive oil for frying

Method:

1. Wash the aubergine, cut into round slices, place in a bowl and season with salt and pepper.

2. Heat up a frying pan  with a few spoons of olive oil, wait till it hot, but do not allow the oil to burn.

3. Put the bread crumbs on a separate plate, take each slice of aubergine, dunk the both sides into the bread crumbs and place it on a frying pan. Allow about 1-2 minutes on each side or until golden coloured and cooked through.

4. Place it on a plate, garnish with fresh chopped basil and garlic.

New Forest Walk & Aubergine Rolls

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What sort of thing do you think about when walking through a beautiful  rolling wilderness with its vibrant moss carpet, rolling green hills, burnt colour trails and different hues of purple? Call me crazy, but a recent walk we took through the New Forest brought only one thing to my mind – my Dad’s Aubergine Rolls. I think the same colour pallet gave me a hint, or I was just hungry…

 

AUBERGINE ROLLS WITH COTTAGE CHEESE STUFFING

Ingredients:

2 aubergines, sliced length ways

400 cottage cheese

3 cloves garlic, crushed

150g walnuts, finely chopped

salt/pepper to taste

olive oil for frying

handful of basil leaves

Method:

1. Cut the aubergines length ways, brush it with olive oil on both sides and fry on a pan until cooked through and pale golden. Set aside on a paper tower to absorb excess of the oil.

2. In a bowl mix together cottage cheese, crushed garlic, finely chopped walnuts, salt and pepper.

3. Take an aubergine slice, place the scoop of the cottage filling closer to one side and carefully roll up. Continue the same process with the rest of the aubergines and filling. Place the rolls on a plate, decorate with the basil leaves.

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