Crispy Homemade Aubergine Puttanesca
A vibrant dish combining crispy aubergine with a tangy puttanesca sauce made from tomatoes, olives, and capers.
Servings: 4 servings
Equipment
- Skillet
- Saucepan
- Mixing Bowl
- Shallow Dish
- Paper Towels
Ingredients
Ingredients
- 2 medium Aubergine Sliced into rounds.
- 1 cup Flour For dredging the aubergine slices.
- 1 cup Olive Oil For frying.
- 4 cloves Garlic Minced.
- 1 can Canned Tomatoes 15 oz of crushed tomatoes.
- 1/2 cup Olives Pitted black olives, chopped.
- 2 tablespoons Capers For a tangy kick.
- 1 handful Fresh Basil For garnish.
- Salt To taste.
- Pepper Freshly ground, to taste.
Instructions
- Slice the aubergines into rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Rinse the salted aubergine slices under cold water and pat dry with paper towels.
- Set up a dredging station with flour in a shallow dish, season with salt and pepper, and dredge each aubergine slice.
- Heat olive oil in a skillet over medium heat. Fry the aubergine slices in a single layer for 3-4 minutes on each side until golden brown.
- Transfer fried aubergine slices to a plate lined with paper towels to absorb excess oil.
- In a separate saucepan, heat a tablespoon of olive oil and sauté minced garlic until fragrant.
- Add crushed tomatoes to the pan and let simmer for 5 minutes.
- Stir in chopped olives and capers, and cook for an additional 5-10 minutes until the sauce thickens.
- Serve the crispy aubergine slices on a platter and spoon the hot puttanesca sauce over the top.
- Garnish with fresh basil leaves and serve immediately.
Notes
For variations, consider adding extra vegetables, spices, or cheese. This dish pairs well with a fresh salad or pasta.