Marinated Pan-fried Aubergine

March 20th, 2011 § 0 comments

Light up Japan recipe –No.2

This is another energy-saving recipe, for my friends in Japan.

It takes only a few seconds to pan-fry each side of the thin aubergine slices and then marinate in olive oil dressing at room temperature.

It’s a classic Italian flavoured side dish, enjoy and be happy!


— Marinated Pan-fried Aubergine (serves 2) —

1 large aubergine

1 garlic clove, minced

2 tablespoons lemon juice

1/2 small red chilli, very finely chopped

2 tablespoons fresh basil leaves, chopped

2 tablespoons extra virgin olive oil

A pinch of salt


Cut the aubergine lengthways into very thin slices.

Heat a non-stick frying-pan, fry the sliced aubergine, turning once until it’s soft (should be fry for a few seconds each side). Put them on a plate on top of each other, this helps them to steam and soften.

Place the minced garlic, the lemon juice, the chopped chilli, the chopped basil, a pinch of salt and the olive oil in a bowl and mix together.

Place the aubergine in a flat plate and pour over the marinade.

Marinate for 30 minutes.

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