Shallow fried eggplant

Ingredients

• 2 large eggplant (aubergines)
• 3 tbsp canola oil
• 1 tsp flake salt to season
• 125 red wine vinegar
• 1 clove garlic, sliced
• 1 tbsp honey
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp parsley, chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3 tomatoes, diced
• 1/2 red onion, diced
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 90 g pomegranate seeds
• 10 mint leaves

Steps

1. Start by peeling the eggplants. I peel mine lengthwise in stripes, leaving 2 cm (3/4in) strips of skin in between (this striped effect looks great and also make the eggplant easier to eat). Then cut into rounds about 1 1/2 – 2 cm thick.
2. Once cut, lightly salt the eggplant and douse in around 3 tbsp oil and leave to one side for 5 or so minutes to marinate.
3. Heat 2 cm of canola oil in a frypan over a medium heat.
4. Shallow fry the eggplant slices until very golden. You will need to keep topping up the oil as it’s absorbed.
5. Once the eggplant is cooked, drain on a paper towel to get rid of excess oil.
6. Arrange on a serving dish and season with salt. I arrange mine in circles that follow the line on the plate I am serving on and spiral in.
7. Mix the marinade ingredients well, than pour over the eggplant slices.
8. Combine garnish ingredients and arrange over the eggplants, or sprinkle with pomegranate seeds and mint. Best served still slightly warm.
9. Enjoy