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Fried Aubergine With Chilli And Salad Onions
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A surprisingly rich vegetable dish here, considering the relatively restrained ingredients. Perhaps it is down to the remarkable capacity that the aubergine has to soak up oil while being cooked – no bad thing, in this case. This remains one of the nicest sweet/sour dishes I know.
The Corker recommends- Californian Pinot Gris has the roundness and upholstery to cope with this dish’s Asian excitements.
Typical values per serving:
This recipe was first published in Sat Sep 01 01:00:00 BST 2007.