Aubergines en Persillade

Description
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Ingredients

 * 450 	grams 	aubergines, peeled
 * olive oil for frying
 * 25 	grams 	Breadcrumbs
 * 1 	tbsp 	Chopped spring onions
 * 2 		garlic cloves, crushed
 * 1 	tbsp 	Fresh chopped thyme
 * -OR- oregano
 * 2 	tbsp 	parsley, chopped
 * salt

Directions
1 	Serves 2-3 this is a simple, rather classic way of sauteeing aubergines with garlic, parsley, spring onions and breadcrumbs.

2 	Its mouth-watering flavours and irresistible textures make a lovely supper dish, served with a tomato salad and hot, soft rolls.

3 	Cut the aubergines into large cubes.

4 	Saute in hot olive oil, shaking the pan frequently until browned all over on the outside and tender inside.

5 	Dry on kitchen paper and keep warm.

6 	Fry the breadcrumbs in more oil until golden all over, add the spring onions, garlic and herbs and then return the aubergines to the pan.

7 	Toss over a moderately high heat until the aubergines are sizzling, add salt to taste, then toss in the parsley and serve in a hot dish.