Fried aubergines with goat cheese and molasses by Giulia da Urbino

Fried aubergines with goat cheese and molasses

Cut the aubergines about 1 cm (1/2 inch) thick, salt and let rest.
Pat dry, roll throughly in flour and deep fry in good extra vergin oil. Pat with paper to get rid of the extra oil.
Put a thin slice of your favourite goat cheese on top of each slice and top with 1/2 tsp molasses.

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