-
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
