Pan-Fried Eggplant with Herbs

INGREDIENTS

  • 3 Eggplant
  • 1/3 cup Flat leaf parsley
  • 2 tbspn Lemon thyme leaves
  • To season Sea Salt and Freshly Ground Black Pepper
  • To serve Lemon cheek
  • To serve Lemon cheek
Print Recipe

Preheat a large non-stick frypan or grill plate over high heat.

Slice the eggplant crossways into 1.5cm thick pieces, discarding the tops.

Place 3 tablespoons of olive oil in the pan and once hot, add the eggplant slices, ensuring not to overcrowd the pan (the slices must sit flush with the pan). Fry for 5 minutes on each side or until dark golden brown, then remove and place onto a platter. Repeat this process with the remaining eggplant.

Sprinkle the eggplant with herbs and drizzle over the vinaigrette. Season with salt and pepper and gently toss together.

Place eggplant mix onto a platter and drizzle over the remaining olive oil. Serve with a cheek of lemon.

Maggie”s tip: use small to medium eggplants as these will have the best flavour. If tarragon is not available, replace it with chervil or rocket.