Have you ever had fried aubergine in thick slices of aubergine? It’s the most easy dish to prepare. You just have to pay attention to a few technicalities. First of all the quality of the aubergine, secondly the way you fry them, and finally the styling!
I like the organic aubergines because they often are more naturally matured. They taste better, and they are much easier to cook. Choose eventually the slender light lilac ones. I often buy my aubergines in Waitrose, though I love the ones from my local store the most. They are fine although not organic but luckily more naturally matured, whereas the ones from supermarkets often are light green inside, and therefore need a little longer frying time. These ones are soft to hold – like a hard boiled egg.
How To Make The Best Fried Aubergine In Thick Slices
Serves 2-3 as a side dish
Leftovers to be used as seen in picture on the right with panini 🙂
2 medium-sized aubergines (egg plant)
2 tbsp flavourless coconut oil
For styling: Chili, spring onion, coriander and lime
Wash the aubergines and peel them e.g. like half of the skin.
Cut them into slices, should be 15-18 mm thick.
Add 2 tbsp of coconut oil to a frying pan, heat it and place the slices in the oil.
Leave them like this for 5 minutes, but from time to time you should press them slightly with a spatula
Add salt and eventually a little more coconut oil. They shouldn’t be completely dry on the frying pan.
After 5 minutes you will see, they are discharging liquids. Turn the slices around a press them again with the spatula.
Ensure the slices catch a nice colour from the heated oil. If not yet, turn the heat up.
For another 4-5 minutes fry them on this other side, and press them a little from time to time.
Put them on a plate and sprinkle with lime og lemon juice. You can style them using spring onion, coriander and chili like I did. Pepper will be nice as well when served. Enjoy this simple dish together with another veggie, salad, meat or fish.