Serves 4
Prep 10 mins + marinating | Cook 7 mins
1 long aubergine
2 tbsp fi ne polenta
olive oil, about 200ml in total
1 onion, halved and thinly sliced
4 cloves garlic, crushed
1 large tomato, diced
1 small green pepper, deseeded and diced
50ml wine vinegar
2 tbsp chopped parsley
pinch of salt
pinch of sugar
freshly ground black pepper
Fried aubergine with escabeche
1. Slice the aubergine lengthwise, about 0.5cm thick. Dust the slices all over in the polenta.
2. Heat enough oil in a frying pan or wok to cover the base to a depth of 1cm and fry the aubergine slices, a couple at a time, until nicely browned on both sides. Drain and put in a shallow dish. Add more oil as needed
to fry all the slices.
3. Off the heat, add the onion, garlic, tomato and green pepper – do this carefully so that the oil does not
spatter. Cook for 5 minutes. Add the vinegar, parsley and seasonings and pour over the aubergine.
4. Allow to cool and infuse. Serve barely warm or well-chilled.