Every time I taste something simple and wonder about how often the simplest things in life are the best, is like a first time revelation all over again!!
These little finger-food appetizers are as simple as simplicity.Fried breaded aubergines (eggplants), stuffed in pesto cheese, and voilà!
Adapted from Senses 2 cookbook.
1 large aubergine (or 2 medium)
1/2 cup flour
a splash of milk
1 cup breadcrumbs
1 cup cream cheese
1 Tbsp basil pesto
oil for frying
Mix the cream cheese and the pesto until incorporated, set aside.
Set up the breading station: the flour in a plate, the egg and milk (beaten) in another plate, and the breadcrumbs in the last plate.
Slice the aubergines in 0.5 centimeter slices, coat in the flour, dunk in the egg, cover with the breadcrumbs.
Fry the aubergines until golden in hot oil, set on kitchen paper to absorb extra oil.
Stuff slices in the cheese mixture, and serve.