Aubergines à la Bordelaise
is one of the recipes which we have been given
permission to reproduce by another of the UK recipe
It is a big site with a wealth of information
and recipes. If you would like to have a look
at the website
asked to be able to feature more of their recipes
as I consider that they have an excellent selection
which are clearly laid out and interesting -
making them one of the leading UK recipe sites.
/ 1 lb Aubergines (Egg Plant )
Salt and Pepper
3 tbsp Plain Flour
1 Shallot, finely chopped
50g / 2 oz Mushrooms, finely chopped
25g / 1oz Butter
4 tbsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Parsley, chopped
the aubergines into 6mm/ 1/4 inch thick slices.
Place in a large bowl, sprinkle with salt
and leave for 30 minutes.
the slices, dry thoroughly then dust each
side with flour.
the butter and oil in a frying pan until very
hot then add the aubergine slices and brown
one one side. Turn them, add the shallots
and mushrooms and cook until tender, basting
with the oil from time t time.
to a warmed serving dish and sprinkle with
lemon juice, chopped parsley and freshly ground