Pasticho of Eggplant (Aubergine) (Venezuela)

• medium eggplant↗1
• oil
• lemon↗
• flour↗6 tablespoons
• tomatoes↗2
• onion↗
• garlic↗
• spices
• parmesan cheese↗

Step-by-step instructions

1. 1

   Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.

2. 2

   Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden.

3. 3

   Lightly fry the onions and add the tomato, making a sauce.

4. 4

   Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.