Pan Fried Aubergine
Peel the aubergine, cut into cube like shapes about 2-3 inches wide and 1/2 inch thick. Grab a bowl, and toss the flour and aubergine together. Make sure every side is fully coated. This will give the aubergine an even crisp.
Add EVOO to a hot pan and place the cut aubergines. Let it fried on each side for about 30 seconds, or until it is lightly brown.
Drizzle more EVOO if needed. Once the aubergines are done, place them on a drying rack to remove any additional drips. Let them cool for 2 minutes before placing them on any mix greens. Then top them with the chimichurri Sauce.
Mix all the ingredients together and let set in the refrigerator for 30 minutes before serving. You can blend them together for a creamy green chimichurri sauce. Shelf life is 5 days. Best if it is made fresh since the colors on the herbs will darken over time.
1 medium size eggplant (aubergine)
3 tbsp of EVOO (extra virgin olive oil)
1 tsp of Coarse Sea Salt
1 tsp of freshly ground black pepper
1/2 cup of flour
Chimichurri Sauce:
2 finely chopped shallot or red onion.
1-2 finely chopped jalapeno pepper
3-4 cloves of garlic, finely chopped
1/2 cup of red wine vinegar
1 tsp of Kosher salt (add more if needed)
1/2 cup of finely chopped cilantro
1/2 cup of finely chopped parsley
2 tbsp of chopped oregano
3 /4 cup of EVOO
1 tsp of black pepper
Bert Ongkeo
014-05-03
Lower Manhattan NY