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Recipe for :

Aubergines à la Bordelaise

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

I 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.


450g / 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

  • Cut the aubergines into 6mm/ 1/4 inch thick slices. Place in a large bowl, sprinkle with salt and leave for 30 minutes.

  • Rinse the slices, dry thoroughly then dust each side with flour.

  • Heat 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.

  • Transfer to a warmed serving dish and sprinkle with lemon juice, chopped parsley and freshly ground black pepper.

Serves 4