Per serving (616g)
Calories 522, Fat 17g, Saturates 1.5g, Sugars 16g, Salt 3.3g
To make the marinara sauce: Heat 2 tablespoons olive oil and fry the onions and garlic until soft.
Add the chopped tomatoes, tomato puree and mixed herbs. Cook until sauce starts to thicken and season.
Set sauce aside ready to prepare the panko coated aubergine.
To make the panko aubergine: Whisk the gram flour and milk or water in a bowl to form a smooth batter. Season with salt and pepper.
Put the panko breadcrumbs in a shallow bowl and season with salt and pepper.
Dip the sliced aubergine into the gram flour batter then dip into the panko breadcrumbs.
Fry aubergine slices in the vegetable oil on each side until both sides are golden brown.
Serve with the marinara sauce.
Beetroot, Chickpea and Parsley Straws with Tahini Dip These...
Sweet Potato and Lentil Shepherd’s Pie Meals in Minutes:...
Lebanese Buddha Bowl with Tahini Drizzle This Lebanese Buddha...
Aubergine Rollatini This pretty, fresh Aubergine Rollatini recipe uses almonds...