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Serves 4
INGREDIENTS:
8 tbsp. butter
4 tbsp. fresh parsley, finely chopped
1 tsp. garlic, crushed
1 tsp. salt
1 tsp. black pepper
2 tbsp. lemon verbena, finely chopped
1 lb. eggplants, thickly sliced widthwise
1 cup cherry tomatoes
METHOD:
Melt butter in a pan. Add eggplant slices and fry for 5 minutes on each side until soft and brown. Drain on paper towels. Repeat with all slices.
Add cherry tomatoes and cook for 3 minutes stirring gently until tender. Remove and set aside.
Fry parsley, garlic, salt, black pepper and lemon verbena for 3 minutes until parsley has turned dark green. Add eggplant slices and tomatoes. Reheat for 3 minutes. Serve hot with crusty bread and an eggy potato salad for a complete meal.
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