Baby aubergines work well in this recipe, as their skins are not as tough as the large dark purple variety.
They make a good accompaniment to my Pork Chops with Mustard and Apple.
Preparation Time: 5 Minutes
|1 baby aubergine, thinly sliced into rounds||Pinch paprika|
|1 egg, beaten||Pinch chili powder|
|2 tblsp very fine breadcrumbs||Pinch salt|
Spread the breadcrumbs onto a plate and mix in the spices and salt.
Heat a good glug of cooking oil in a large frying pan. Dip the aubergine slices in the beaten egg, then roll in the breadcumbs to coat all over. Fry the slices gently in the pan, turning occasionally until both sides are golden brown.
Remove and serve with pork chops and fried or mashed potatoes.