Hildena’s Aubergine and Courgette Bake

 

(serves 4)

 

 

 

A layered dish which can be sprinkled with cheese

 

or dressed with minted yoghurt if liked or even served plain to compliment a spicy meal.

 

 

 

Ingredients

2 medium Aubergines

4 courgettes

2 medium sized eggs (if vegan omit the eggs and use flour mixed with Soya milk instead)

All purpose seasoning to taste

Sunflower oil for frying

5 oz of plain flour

 

 

 

Method

Wash the aubergines and courgette and then slice into rounds no more than ¼ of an inch thick. In a bowl beat the eggs and put to one side then place the flour mixed with the seasoning onto a plate. Next put the oil into a large round frying pan under a medium flame. Then take each round of vegetable and dip it into the beaten egg then coat it with the flour mixture on both sides before placing it in the frying pan. Fry both sides until the vegetables are cooked then remove and place on kitchen towel to drain off any excess oil.

 

 

 

When all the vegetables are fried take a large baking dish and put alternate layers of aubergine and courgette until all the vegetables are used. Place in the middle of a warm oven on gas mark 6 for 20 minutes. Remove, slice and serve.