Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 450 grams Aubergines, peeled
- Olive oil for frying
- 25 grams Breadcrumbs
- 1 tbsp Chopped spring onions
- 2 Garlic cloves, crushed
- 1 tbsp Fresh chopped thyme
- -OR- oregano
- 2 tbsp Parsley, chopped
- Salt
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Directions
1 Serves 2-3 this is a simple, rather classic way of sauteeing aubergines with garlic, parsley, spring onions and breadcrumbs.
2 Its mouth-watering flavours and irresistible textures make a lovely supper dish, served with a tomato salad and hot, soft rolls.
3 Cut the aubergines into large cubes.
4 Saute in hot olive oil, shaking the pan frequently until browned all over on the outside and tender inside.
5 Dry on kitchen paper and keep warm.
6 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.
7 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.