Aubergines are fried in peanut oil to give them a rich, nutty flavour, then topped with a simple, yet delicious tomato, garlic and herb sauce. Serve this as a side dish, or alongside roast chicken or grilled steak.
- 3 medium aubergines
- Peanut oil
- 1 tbsp. extra-virgin olive oil
- 400g cherry tomatoes
- 1 tbsp. each freshly chopped basil and parsley
- 2 garlic cloves
- 1/8 tsp. dried oregano
- Salt and pepper
Trim the aubergines and slice. Lay on a plate, sprinkle with salt and leave to sit for 20 minutes. Press down on them with kitchen paper to remove excess water and wipe clean with extra kitchen towel.
Fry the aubergine slices in peanut oil until golden brown on either side. Leave to drain of excess fat on kitchen paper.
Dice the cherry tomatoes. Mince the garlic cloves. Heat oil in a frying pan and add cherry tomatoes, basil, parsley, garlic, oregano, salt and pepper. Simmer for 5-7 minutes until thick and fragrant.
Serve the tomato sauce over the aubergine slices.