Aubergines a la Bordelaise

Ingredients:

450 g/1 lb Aubergines (Egg Plant )

Salt

Pepper

3 tbsp Plain Flour

1 Shallot, finely chopped

50 g/2 oz Mushrooms, finely chopped

25 g/1 oz Butter

4 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

Cooking Instructions:

Cut the aubergines into 6mm/ 1/4 inch thick slices. Place in a large bowl, sprinkle with salt and leave for 30 minutes. Rinse the slices, dry thoroughly then dust each side with flour. Heat the butter and oil in a frying pan until very hot then add the aubergine slices and brown one one side. Turn them, add the shallots and mushrooms and cook until tender, basting with the oil from time to time. To serve - Transfer to a warmed serving dish and sprinkle with lemon juice, chopped parsley and freshly ground black pepper.

#france #aoubergine #eggplant #brinjal