Perreault Magazine - 90 -
VEGAN
Preparation:
CUT the top off each aubergine and slice lengthwise into long, thin slices.
HEAT a frying pan adding 1 tbsp oil. **
FRY the aubergine until lightly coloured, then turn to cook on the other side. (In a hot pan, this will take approximately 2-3 minutes on each side and the aubergine will soften but still remain firm.)
RINSE the capers.
BLEND the basil, capers, lemon zest, oil, 1 tbsp of lemon juice and black pepper. (Finely chop if you do not have a blender or want texture to the dressing.)
TASTE and adjust the ingredients if necessary. (To thin the dressing add oil, lemon juice or a little water.)
DRIZZLE the dressing over the warm slices of aubergine.
GRILLED AUBERGINE