| Slice aubergines lengthwise, about 1cm thick. Turn in flour and shake off any excess. Heat the olive oil in a heavy skillet to 180°C. Deep-fry aubergine slices in hot oil for about 3 minutes until both sides turn golden brown. Remove aubergines with a slotted spoon and let drip onto paper towel. |
| Ingredients |
3 long aubergines (eggplants), approx. 600g |
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