Crispy Breaded Aubergine Pasta - Yummy Vegan Aubergine Pasta
There's no better way to enjoy aubergine than with breadcrumbs and tomato sauce. This dish is perfect to indulge your aubergine obsession.
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Cooking tools:
- Skillet
- Mixing bowl
- Pot
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- 2 Medium Aubergine (sliced into 1cm rounds)
- 150 g Panko breadcrumbs
- 100 g Corn flour
- 200 ml Water
- Vegetable oil for shallow frying
- 4 (400g) Cans Plum tomatoes
- 4 Cloves Garlic (finely chopped)
- 1/2 Teaspoon Chilli flakes
- 1 Teaspoon Dried oregano
- 2 Tablespoons Olive oil
- 50 g Capers
- 1 Teaspoon Sea salt (I've used maldon)
- 400 g Pasta (cooked to packet instructions)
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