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Add a photoServings: 6
Ingredients
- 2 x Aubergines
- 1 Tbsp. Coarse salt
- 1 c. Flour
- 2 c. Oil
- 4 Tbsp. Extra virgin olive oil
- 2 Tbsp. Pine seeds
Directions
- First you slice the aubergines without peeling them, about 1/2 inch thick.
- Put them in a slieve and sprinkle them generously with salt (if possible coarse sea salt, but any other salt would do). Let the bitter fluid go.
- After one hour you wash the aubergines with running water. You dry the slices with a towel. Dip them in the flour and deep fry them in the boiling oil. Recover the slices, put them on baking paper or possibly directly on a serving plate, one next to the other.
- When the plate is full, take your prepared Labane, and distribute it in rings on the slices like the topping of a cake. Leave an empty space in the middle. In the meantime heat the extra virgin olive oil in a small pan, don't overheat.
- Add in the pine seeds. Be careful not to burn them but only to slightly brown them. Immediately take off the heat and distribute with a Tbsp. some pine seeds and some extra virgin olive oil over the aubergine slices with the Labaneh.
- Serve immediately.
- An absolutely delicious and easy (once you tested it and know all the little tricks) apperitif for as many guests as you like, when they arrive.
- Calculate 2 slices per person.
- Preparation Time: 00:10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 842 | |
| Calories from Fat 738 | 88% |
| Total Fat 83.59g | 104% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 1.88g | |
| Cholesterol 0mg | 0% |
| Sodium 1166mg | 49% |
| Potassium 320mg | 9% |
| Total Carbs 23.23g | 6% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.04g | 2% |
| Protein 3.7g | 6% |
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