Aubergines With Labaneh Recipe

• 2 x Aubergines
• 1 Tbsp. Coarse salt
• 1 c. Flour
• 2 c. Oil
• 4 Tbsp. Extra virgin olive oil
• 2 Tbsp. Pine seeds

1. First you slice the aubergines without peeling them, about 1/2 inch thick.
2. Put them in a slieve and sprinkle them generously with salt (if possible coarse sea salt, but any other salt would do).
3. Let the bitter fluid go.
4. After one hour you wash the aubergines with running water.
5. You dry the slices with a towel.
6. Dip them in the flour and deep fry them in the boiling oil.
7. Recover the slices, put them on baking paper or possibly directly on a serving plate, one next to the other.
8. When the plate is full, take your prepared Labane, and distribute it in rings on the slices like the topping of a cake.
9. Leave an empty space in the middle.
10. In the meantime heat the extra virgin olive oil in a small pan, don't overheat.
11. Add in the pine seeds.
12. Be careful not to burn them but only to slightly brown them.
13. Immediately take off the heat and distribute with a Tbsp.
14. some pine seeds and some extra virgin olive oil over the aubergine slices with the Labaneh.
15. Serve immediately.
16. An absolutely delicious and easy (once you tested it and know all the little tricks) apperitif for as many guests as you like, when they arrive.
17. Calculate 2 slices per person.
18. Preparation Time: 00:10

aubergines, salt, flour, oil, extra virgin olive oil, seeds

Taken from cookeatshare.com/recipes/aubergines-with-labaneh-71848 (may not work)