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Fried Aubergine Bruschetta
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Aubergines have extremely absorbent flesh that soaks up great quantities of fat when they are pan-fried. You can roast them to achieve a similar effect, using only a light brushing of oil. Use these roasted aubergine slices in recipes that call for fried aubergine, or, like here, as an hors d'oeuvre. Using a rosemary-infused oil adds another layer of flavour - you can make your own by gently heating olive oil with a sprig of fresh rosemary for about 5 minutes.
Serves: 4 as a starter
This recipe was first published in January 2003.