Nigel Slater’s recipe for crumbed aubergines with peppers and fennel

Sumary of Nigel Slater’s recipe for crumbed aubergines with peppers and fennel:

  • Slice a medium-sized aubergine into rounds approximately the thickness of a £1 coin, dip each slice first into the egg then the crumbs..
  • Lower the crumbed aubergine slices into the oil and fry for about 4 minutes on each side until the aubergine is soft and the crumbs are crisp and golden..
  • Likewise when cooking the aubergine, work at a medium heat where the aubergine can cook inside, before the crumbs brown and crisp…

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