These aubergine slices just have to be tried, either as a canapé or as part of a tapas selection. They are unexpectedly mild in flavour, wonderfully crispy on the outside and soft and delicious on the inside. What's more, to keep things as easy as possible (of course) they can be pre-cooked and reheated in the oven when you need them. Perfect.
Pinch of dried garlic granules (or 1|4 tsp dried oregano or thyme if you prefer)
30g plain flour
1 egg, beaten
Heat oven to 190°c (170°c fan)
Cut the aubergine into slices approximately 1cm thick.
Pat the aubergine slices with paper towel to leave them as dry as possible. Dip the slices lightly into the flour, then into the beaten egg and finally into the crumbs. Make sure they are quite well covered.
Lightly oil a baking sheet and heat it up in the hot oven for a few minutes.
Slide the aubergine slices onto the hot baking sheet, spray with oil and bake for 10 minutes, before flipping over and cooking for another 5 minutes or so, until crispy and golden.
Serve alone or with tomato sauce for dipping.
The aubergine slices can be cooked and stored in the fridge over night. Reheat in a hot oven (190c /170°c fan) for a couple of minutes each side to warm through and crisp up.
Spicy tomato sauce
1 can plum tomatoes in juice
1 medium onion, chopped
1 tbsp olive oil
40g brown sugar
60ml red wine vinegar
1/4 tsp chilli flakes
1/4 tsp salt (preferably smoked salt)
1 tbsp tomato puree
Soften the chopped onion in the olive oil. Stir in the remaining ingredients and cook for 15-20 minutes until the liquid has reduced and it has a sauce consistency.
Blend in a liquidiser until smooth.