Ingredients:
- 2 large aubergines
- 6-8 fresh red tomatoes
- 2 egg whites
- Sea salt and fresh ground black pepper
- Olive oil
- Fresh basil
- Home made mayo (see Raul’s Alioli)
Method:
- Rinse and cut the aubergines in 2 cm thick slices
- Rinse and cut the tomatoes in 1cm thick slices
- Divide the eggs yolks and whites, put the whites in a flat bowl and keep the yolks for the mayo
- Gently heat the oil in a frying pan
- Dip the aubergines in the egg whites, put them in the frying pan and fry until they have a golden brown colour, approx. 2 mins. on each side
- Sprinkle with salt and pepper and place them on a dish to cool
- Make the mayo
- Now you’re ready to make the sandwiches or stacks.
- Spread a little mayo on a slice of aubergine, place a slice of tomato on top, a little more mayo, then a slice of aubergine again, and so forth finishing with a couple of basils leaves.
They also taste good the next day – Bon appetite
